A simple recipe for stuffed acorn squash, using Mexican spiced 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 in about 45 minutes!
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.
Keywords: stuffed squash recipes, stuffed acorn squash, quinoa stuffed squash