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Quinoa and Black Bean Stuffed Acorn Squash


  • 3 Acorn Squash Small size
  • 3/4 Cup Cooked Quinoa
  • 3/4 Cup Canned Black Beans reserve the liquid
  • Salt to taste
  • 1/2 tsp cumin seeds
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cayenne
  • 2 tbs chopped cilantro
  • 3-4 Tbs finely chopped onion
  • 1/4 C chopped tomatoes
  • 2 Tbs Melting cheese I used Fontina
  • 1 tsp oil


  1. Preheat oven to 400*F
  2. Line a baking sheet with parchment.
  3. Slice the top off the acorn squashes to make an opening to scoop out the seeds. Keep the tops aside for later, don't throw them. Once the seeds are scooped out of the squash, sprinkle some salt inside the squash, place the squash cut side down on the baking sheet and bake for about 20 - 25 minutes.
  4. Meanwhile heat the oil and add cumin seeds. Cook for a few seconds and then add the onions to sautee. Add in the cumin powder, coriander, cayenne,salt and tomatoes and cook until tomatoes are cooked through. Add in the beans along with some liquid that you reserved from the can.
  5. Mix it all in and add the quinoa.Stir to combine.
  6. Scoop the quinoa bean mixture into the squash, top it with some cilantro, then some cheese and close with the cut out tops. Bake for 10 - 15 minutes and serve hot with some chunky salsa or soup and a salad.

Recipe Notes

If you don't have precooked quinoa, you can cook it while the squash is baking. Take equal parts quinoa and liquid (water/ broth) ; wash the quinoa, bring the liquid to a boil. Add the quinoa in and bring it to a boil again, then bring the heat down to where the liquid is simmering, Close the lid on the pot and cook for 15 minutes. Allow it to rest for another 10 minutes. Then fluff with a fork and add into the recipe.