Looking for a delicious meatless meal? Well, I’ve got a great one here with the Cheesy Quinoa Taco Stuffed Acorn Squash.
This gluten-free vegetarian meal is the perfect fall recipe. Made with hearty protein and fiber from the quinoa and beans, mixed with delicious Mexican spices, shredded cheese, and stuffed into roasted acorn squash. It’s hearty and so easy to make.
Acorn squash is a delicious sweet squash that pairs nicely with the spices of the quinoa and black bean mixture. Plus, it’s a great way to add in extra veggies. The boys all loved this meal so much and I just know you will as well.
Make-Ahead
The taco filling can be made a day ahead of time and warmed and served when you’re ready to eat it. It takes less than 15 minutes to make the filling so even making it the day of while the squash is roasting is great. You can even roast the squash a day ahead and store it in glass containers. When you’re ready to eat, just warm it back up in the oven at 300 for about 15 minutes.
Ingredients
- quinoa
- black beans
- tomato paste
- scallions
- chilli powder
- cumin
- paprika
- diced green chiles
- bell pepper
- vegetable broth
- acorn squash
- avocado oil
- salt and pepper
- romaine
- pico
- avocado
- shredded cheese
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Other Recipes
- Vegan Mexican Pizza
- Cleaned-Up Double Decker Tacos
- Baked Turkey and Kale Taquitos
- Arroz Con Carne
- Zucchini Enchilada con Carne
I hope you give this tasty recipe a try. If you do, let me know what you think by commenting below!
Cheesy Quinoa Taco Stuffed Acorn Squash
Cheesy Quinoa Taco Stuffed Acorn Squash
Ingredients
- 2 acorn squash
- 1 cup of quinoa
- 1 can of black beans
- 1 tbsp tomato paste
- 3 scallions sliced
- 1½ tsp chilli powder
- 1½ tsp cumin
- 1½ tsp paprika
- 1/2 cup shredded Mexican cheese plus more for topping
- 1 4 oz can diced green chiles
- 1 bell pepper diced
- 1/2 cup vegetable broth
- 1 tbsp avocado oil
- salt and pepper to taste
- 1 cup shredded romaine-for topping
- 1/2 cup pico de gallo or salsa-for topping
- 1 avocado sliced for topping
- sour cream for topping
Instructions
- Preheat oven to 375°
- On a baking sheet lined with parchment paper.
- Place the squash horizontally on a cutting board. Trim the ends off of the squash by cutting just enough of the pointy tip off in order to create a more flat bottom. make sure you don’t cut too far as to get into the hollow part of the squash. Next, cut the acorn squash in half, horizontally.
- Scoop out seeds inside the squash
- Place acorn squash cut side up on the baking sheet and drizzle avocado oil and rub it well. Sprinkle with salt and bake in oven, about 35-45 minutes, depending on the size of your squash.
- Meanwhile, cook the quinoa is 2 cups of water. Once its cooked, add in the black beans, cheese, diced green chilis, bell pepper, cumin, paprika, salt, peper, chili powder, vegetable broth, scallions, and tomato paste and mix on low for 1-2 minutes.
- Once squash is cooked, add the quinoa mixture, top with more cheese, avocado sliced, pico de gallo, cilantro, and sour cream.
- Enjoy!
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