A simple recipe for stuffed acorn squash, using Mexican flavored quinoa, black beans, corn and bell peppers. The quinoa stuffing gets cooked in the skillet while the acorn squash roasts in the oven. An easy dinner meal for 2 ready under an hour.
This post is sponsored by De’Longhi, using their Livenza Digital Compact Convection Oven. Thank you for supporting the brands that help Fit Mitten Kitchen bring you new recipes! As always, all thoughts and opinions are my own.
You know those dinner recipes you just keep coming back to? Well this Mexican Stuffed Acorn Squash is going to be one of them.
Squash and Mexican flavors just go together, you know? Well, maybe you don’t know this yet but I’m about to tell you that they most certainly do.
There are so many things about this recipe that I love:
- it’s simple
- fairly quick
- perfect for meal prep
- there’s a variety of uses for leftovers
We’re using the Livenza Digital Compact Convection Oven to prep the acorn squash – it’s the perfect size for 1 medium acorn squash and dinner for two.
Reasons to Love the Livenza Digital Compact Oven
I LOVE using my countertop convection oven for so many things. It’s one of those countertop appliances I use pretty much every day. It has 9 different functions including: toast, bake, convection, broil/grill, roast, reheating, keep warm, pre-set pizza and cookies.
It’s perfect for:
- small batch cookies – I often keep about a 1/2 batch of cookie dough in the freezer so I can whip up some cookies at any given moment. (Mainly because Mr. FMK is always asking if we have any.) My favorite thing about baking cookies in this convection oven is that the edges of the cookies get nice and crisp while the middles stay soft. PERFECT texture, in my opinion.
- makes meal prep a breeze – Especially around the holidays when used in conjunction with your regular oven. For example, I’ll often roast veggies in the compact oven, but save bigger casserole dishes for our main oven. You can get twice as much done in the same time!
- pizza – The pizza setting comes with a pre-set configuration but you can change it if needed.
- keeping dishes warm – I feel like this function is often utilized but it really is so helpful. I often use this function for things like pancakes, or when dinner is ready but you’re still waiting on your partner to get home and don’t want dinner to get cold.
- using less energy in compared to a regular oven.
- cooks food up to 40% faster, while also cooking the food evenly. Using the Livenza Digital Compact Oven won’t add additional heat to your kitchen either – great for the warmer months or if you live in a hotter climate!
Okay, now for this stuffed acorn squash recipe! It’s so delicious, you’re going to love it.
Easy Mexican Quinoa Stuffed Acorn Squash
A simple Mexican quinoa mixture – filled with bell peppers, black beans, corn, red onion and cilantro – gets stuffed into little acorn squash bowls, creating the most perfect combination of Mexican flavors you know and love, with a little sweetness from the squash.
Ingredients needed for Stuffed Acorn Squash
- acorn squash
- black beans
- red bell pepper
- red onion
- Mexican spice
How to Make Stuffed Acorn Squash
The great thing about this recipe is that it’s ready in about 45 minutes time, much thanks to the quick-heating De’Longhi Livenza Digital Compact Convection Oven.
The Livenza Digital Compact Oven is perfect for roasting acorn squash.
While the squash is roasting, get started on the Mexican quinoa stuffing!
Preparing the Mexican Quinoa
COOK QUINOA: This can be done on the stovetop or electric pressure cooker. I always opt for my pressure cooker because it’s hands-off and super quick.
RE: you can multi-task without risking a pot of quinoa boiling over on the stove.
The quinoa can also be prepped a day ahead as well! Just prep, place in covered container and store in fridge.
CHOP & COOK VEGGIES: Chop veggies then start sautéing in skillet. Once the quinoa has cooked, add to veggies, stir and your quinoa stuffing is already done.
Now all that’s left to do is stuff the acorn squash and drizzle with the avocado cilantro dressing.
The dressing is completely optional but it does add a nice flavor finish. You can also simply serve with avocado slices.
If you make this stuffed acorn squash recipe, be sure to leave a comment and review below! I love hearing from you and it helps others learn about the recipe too. Xx Ashley.
- 1 small-medium acorn squash, halved and seeds removed
- 1/2 tablespoon cooking oil (such as avocado)
- 1 small red bell pepper, chopped
- 1 (15 ounce) canned black beans
- 1 (8 ounce) low sodium canned corn
- 1 small red onion, diced
- 2 cups cooked quinoa
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 chop roughly chopped cilantro
cilantro lime avocado sauce
- 1 small avocado, pitted and fleshed
- 1/2 cup cilantro leaves (you can include stems)
- 1/2 lime
- 1/4 cup coconut milk (or water), more for desired consistency
- 1 tsp minced garlic
- 1/2 tsp salt
- Roast the squash: Preheat oven to 375ºF and line baking sheet with parchment paper. Rub insides of squash with oil and place face down on baking sheet. Use the “roast” function and set timer to 25 minutes. Then flip the squash and cook again for another 10 minutes. Remove squash from oven when done and flip back over.
- Meanwhile, prepare the filling: In a medium skillet over medium heat, add chopped bell peppers to skillet and cook for about 5 minutes, stirring occasionally. Add black beans, corn, red onion, quinoa and spices. Stir until combined and allow mixture to heat through, then garnish with cilantro.
- Make the sauce: In a small blender or food processor, add all sauce ingredients and blend until smooth, adding more milk or water for desired consistency.
- Assemble the stuffed acorn squash: Place acorn squash halves on plate and add quinoa mixture to bowls. Serve with cilantro lime avocado sauce and enjoy!
To cook 2 cups of quinoa you’ll need 2/3 cup of dry quinoa and 1 1/3 cups water. Be sure to rinse quinoa before bringing to a boil, then cover and simmer for about 12-15 minutes.
Filling leftovers can be used on top of salads, in another acorn squash bowl, as a side – however you like! Best enjoyed within 1 week.
- Serving Size: 1/2th
- Calories: 792
- Sugar: 31
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 127
- Fiber: 28
- Protein: 27g
- Cholesterol: 0mg
Do you have a countertop compact convection oven?
It’s one of those countertop appliances I never knew I needed until I had one! They are so convenient and has completely replaced our regular toaster.