Roasted Corn and Quinoa Stuffed Squash
Ingredients
The squash
The filling
-
¾
cup
quinoa (red, uncooked)
-
¾
cup
corn (kernels)
-
1
teaspoon
chili powder
-
½
teaspoon
cumin
-
½
teaspoon
salt
-
1½
cups
black beans (cooked)
-
½
cup
cheddar cheese (divided)
Toppings
-
to taste
queso fresco
-
to taste
crema Mexicana
-
to taste
green onions (sliced)
Instructions
- Preheat the oven to 400°F.
- Cut the squash in half, scoop out the seeds, and place them face down in a baking pan with water, covering tightly with foil.
- Bake for 40-50 minutes until the squash is tender.
- Prepare the quinoa according to package directions.
- In a dry non-stick skillet, pan roast the corn over medium-high heat for 3-4 minutes until golden brown.
- Add the cooked quinoa, chili powder, cumin, and salt to the corn, stirring for 4-5 minutes over high heat.
- Stir in the black beans and cook for another 4-5 minutes.
- Remove from heat and mix in ¼ cup of cheddar cheese.
- Turn on the oven broiler or set the oven back to 400°F.
- Divide the filling among the cooked squash halves, sprinkle with cheddar cheese, and bake for 5-10 minutes until the cheese melts.
- Top with crumbled queso fresco, crema Mexicana, and green onions before serving.
Nutrition Facts (estimated)
Servings
6
Calories
262
Total fat
5g
Total carbohydrates
48g
Total protein
10g
Sodium
431mg
Cholesterol
10mg
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