Southwest Acorn Squash Quinoa Bowl
This vibrant Southwest-inspired dish features roasted acorn squash filled with a hearty blend of quinoa and black beans. Seasoned with smoky spices and topped with fresh cilantro, it delivers a stunning presentation and a burst of flavors. Perfect for a nutritious, gluten-free meal for one or two. Enjoy the unique taste of autumn with this wholesome bowl!
ingredients
- 1 medium acorn squash
- 1/2 cup quinoa
- 1 cup vegetable broth or water
- 1 can (14 oz) black beans, rinsed and drained
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 1 tbsp olive oil
- Fresh cilantro, for garnish
- Lime wedges, for serving
steps
- 1.
Preheat your oven to 400°F (200°C).
- 2.
Cut the acorn squash in half and remove the seeds. Brush the inside with olive oil, then season with salt and black pepper.
- 3.
Place the squash halves cut-side down on a baking sheet and roast for about 25-30 minutes, until tender.
- 4.
While the squash roasts, rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all liquid is absorbed.
- 5.
In a bowl, mix the cooked quinoa with black beans, chili powder, cumin, garlic powder, smoked paprika, and salt and pepper to taste.
- 6.
When the squash is done, remove from the oven and turn upright. Fill each half with the quinoa and black bean mixture.
- 7.
Garnish with fresh cilantro and serve with lime wedges on the side.