Taco-Stuffed Acorn Squash

Name: Taco-Stuffed Acorn Squash
Prep time: 15 min
Total time: 40 min
Yield: 6
Ingredients: 3 acorn squash; 1 1/2 cups cooked quinoa or brown rice; 2 cups Muir Glen™ Organic Diced Tomatoes Fire Roasted; 1 ½ cup corn, drained; 2 cups black beans, drained; 1 cup shredded sharp cheddar; 1 bunch green onions, thinly sliced; 2 tablespoons cilantro, chopped

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Prep 15 min
Total 40 min
Servings 6

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Wondering what to do with those cheap winter squashes at the grocery store? We got you. All the taco flavours, plus quinoa, packed into a steamed squash taste like the best dinner ever.

Created May 24, 2018

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Ingredients

3 acorn squash
1 1/2 cups cooked quinoa or brown rice
2 cups Muir Glen™ Organic Diced Tomatoes Fire Roasted
1 ½ cup corn, drained
2 cups black beans, drained
1 cup shredded sharp cheddar
1 bunch green onions, thinly sliced
2 tablespoons cilantro, chopped

Steps

1

Preheat oven to 400°F.
2

Pierce acorn squash with a fork 2-3 times. Microwave each squash separately for 6 minutes, or just until the flesh becomes tender enough to yield when pressed. Slice in half, remove seeds with a spoon and place cut-side up (skin down) on a parchment-lined baking sheet.
3

In a large bowl, stir together quinoa, tomatoes, corn, black beans, cheddar and green onions. Spoon into the centre of each acorn squash. Bake for 20-25 minutes, or until cheese is melted.
4

Garnish with cilantro, if desired.

Nutrition Information

350 Calories, 8g Total Fat, 14g Protein, 56g Total Carbs, 6g Sugars

Nutrition Facts

Serving Size: 6

Calories: 350

Total Fat: 8g

Saturated Fat: 4g

Trans Fat: 0g

Cholesterol: 20mg

Sodium: 650mg

Total Carbs: 56g

Dietary Fiber: 14g

Sugars: 6g

Protein: 14g

% Daily Value*:

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.