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Mexican Roasted Corn and Quinoa Stuffed Squash
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Prep Time
10m
Cook Time
1h
Total Time
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.
Ingredients
Servings:
6
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
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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
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories470kcal23%
-
Fat11g0%
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Saturated Fat4g0%
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Carbohydrates76g3%
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Fiber12g0%
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Sugar2g0%
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Protein23g1%
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Cholesterol20mg1%
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Sodium280mg14%
Percent Daily Values are based on a 2,000 calorie diet.