Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 435kcal 21%
Fat 17g 26%
Saturated Fat 7g 35%
Carbohydrates 58g 19%
Fiber 11g 44%
Sugar 11g 22%
Protein 17g 34%
Cholesterol 28mg 9%
Sodium 566mg 23%

Percent Daily Values are based on a 2,000 calorie diet.

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Mexican Roasted Corn and Quinoa Stuffed Squash

Name: Mexican Roasted Corn and Quinoa Stuffed Squash
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6
Ingredients: 3 small acorn squash; 3/4 cup uncooked red quinoa; 1 1/2 cups rinsed black beans; 3/4 cup corn; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon salt; 1/2 cup cheddar cheese; sliced green onions for topping; Queso fresco and crema Mexicana for topping

Prep 10m

Cook 1h

Total 1h 10m

This flavorful and vibrant dish features Mexican roasted corn and quinoa stuffed into tender acorn squash. With a hint of spice from chili powder and cumin, and a creamy finish from cheddar cheese and traditional toppings, this dish is a perfect balance of savory and sweet flavors.

Stuffed Squash

Squash Recipe

Corn And Quinoa

Notes

It’s not essential, but cooking the quinoa a day in advance makes it easier to work with in the skillet because it’s not so sticky. I used spicy homemade black beans that were made with garlic, onion, and lots of hot peppers. If you are using canned beans and you like your Mexican food to pack a punch, you might want to consider adding some sauteed diced onion, garlic, or jalapeño to the quinoa black bean mixture.

Nutrition Facts

Mexican Roasted Corn and Quinoa Stuffed Squash

Ingredients

Steps

Nutrition Facts

Notes

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