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Easy Budget-Friendly Stuffed Acorn Squash Bowls

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These budget-friendly stuffed acorn squash bowls are filled with a savory quinoa and black bean mixture, topped with melted cheese, and baked to perfection. A quick and easy weeknight dinner that’s both affordable and delicious.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 cup quinoa, rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 small yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Sour cream or Greek yogurt (for topping, optional)
  • Fresh cilantro, chopped (for topping, optional)
  • Avocado, diced (for topping, optional)
  • Lime wedges (for serving, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides and cavities with 1 tablespoon olive oil, then season with salt and pepper.
  2. Place squash halves cut-side down in a microwave-safe dish with 1/4 cup water. Microwave on high for 5-7 minutes until just starting to soften. (Optional but recommended to reduce oven time.)
  3. Rinse quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
  4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  5. Add black beans, undrained diced tomatoes, cumin, chili powder, smoked paprika, and cinnamon to the skillet. Stir and simmer for 5 minutes until liquid reduces slightly. Fold in cooked quinoa. Season with salt and pepper to taste.
  6. Place softened squash halves cut-side up on a baking sheet. Divide filling evenly among the four halves, mounding slightly. Top each with about 2 tablespoons shredded cheese.
  7. Bake for 15-20 minutes until cheese is melted and bubbly and squash is fork-tender. For a deeper golden crust, broil for the last 2 minutes, watching closely.
  8. Let cool for 5 minutes. Top with sour cream or Greek yogurt, fresh cilantro, diced avocado, and a squeeze of lime juice. Serve immediately with extra lime wedges.

Notes

To make cutting easier, microwave the whole squash for 2-3 minutes first. For a vegan version, skip the cheese or use dairy-free alternative and add nutritional yeast. The filling can be made up to 3 days ahead and stored in the fridge. Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 10-15 minutes.

Nutrition

Keywords: stuffed acorn squash, budget-friendly, quinoa, black beans, vegetarian, gluten-free, weeknight dinner

Find it online: https://twinkletaste.com/easy-budget-friendly-stuffed-acorn-squash-bowls/