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Taco-Stuffed Acorn Squash

taco-stuffed acorn squash Entree
Taco-Stuffed Acorn Squash
  • 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. ...MORE + LESS -

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

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  • 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

Nutrition Facts

Serving Size: 6
Calories
350
% Daily Value
Total Fat
8
Saturated Fat
4
Trans Fat
0
Cholesterol
20
Sodium
650
Dietary Fiber
14
Sugars
6
Protein
14
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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