Cheesy Quinoa Taco Stuffed Acorn Squash
Looking for a delicious meatless meal? Well, I've got a great one here with the 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!