Mexican Roasted Corn and Quinoa Stuffed Squash
Ingredients
The squash
The filling
-
¾
cup
uncooked red quinoa
-
1½
cups
rinsed black beans
-
¾
cup
corn
-
1
teaspoon
chili powder
-
½
teaspoon
cumin
-
½
teaspoon
salt
-
½
cup
cheddar cheese
-
to taste
sliced green onions
-
to taste
queso fresco
-
to taste
crema Mexicana
Instructions
- Preheat the oven to 400°F.
- Cut the squash in half and scoop out the seeds.
- Place the squash face down in a baking pan, cover halfway with water, and cover tightly with foil.
- Bake for 40-50 minutes until the squash is tender.
- Prepare the quinoa according to package directions.
- In a dry skillet over high heat, cook the corn without stirring for 3-4 minutes until browned.
- Add the cooked quinoa, chili powder, cumin, and salt to the skillet and stir for 4-5 minutes over high heat.
- Add the black beans and stir for another 4-5 minutes over high heat.
- Remove from heat and stir in ¼ cup of cheddar cheese.
- Turn on the oven broiler or keep the oven at 400°F.
- Divide the filling among the cooked squash halves and top with remaining cheddar cheese.
- Bake for 5-10 minutes until the cheese is melted.
- Top each squash with crumbled queso fresco, crema Mexicana, and green onions.
Nutrition Facts (estimated)
Servings
6
Calories
275
Total fat
10g
Total carbohydrates
35g
Total protein
12g
Sodium
400mg
Cholesterol
20mg
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