Mexican Stuffed Acorn Squash {vegan & gluten free}

stuffed acorn squash on plate with cilantro and fork

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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!


  • 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


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.