Quinoa & Avocado Stuffed Acorn Squash
Servings Prep Time
2-4people 10minutes
Cook Time
30-50minutes
Servings Prep Time
2-4people 10minutes
Cook Time
30-50minutes
Ingredients
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut acorn squash in half and scoop out the insides. Drizzle with extra virgin olive oil and sprinkle with salt and pepper. Roast cut side up for for about 35-50 minutes or until your squash is tender in the middle and browned around the edges. (The timing will depend on your squash and oven. If it’s taking too long to become tender, flip it upside down for a portion of the roasting time).
  3. Meanwhile, heat oil in a large skillet over medium heat. Add the onion and a few pinches of salt and pepper. Cook the onion until translucent, then add the garlic and stir. Add the quinoa, black beans, scallions, vegan cheese (optional), a squeeze of lemon and a more salt and pepper, to taste. Drizzle olive oil over cherry tomatoes & place cut side up in oven for 10 minutes.
  4. Remove skillet from the heat, let it cool, then stir in the diced avocado. Taste and adjust seasonings. I added Grace’s Scotch Bonnet sauce & cayenne pepper for a spicy kick.
  5. Scoop the filling into the acorn squash halves.
Recipe Notes

To give your quinoa more flavor, try cooking in vegetable broth vs. water. I did it for the 1st time with this recipe and it was DELICIOUS! My quinoa required very little additional seasoning with the vegetable broth. Use leftover filling to a zesty wrap or salad!

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