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As the leaves begin to turn and the air grows crisp, it's time to embrace the essence of seasonal cooking. Fall brings a bounty of fresh produce, and one of the stars of this season is the acorn squash. This delightful winter squash not only adds vibrant color to your table but also packs a nutritional punch. The versatility of stuffed acorn squash makes it an ideal dish for a variety of occasions—whether you're hosting a family gathering or enjoying a cozy dinner for two.

Savory Stuffed Acorn Squash

Embrace the flavors of fall with this Savory Stuffed Acorn Squash Delight! This wholesome recipe features tender roasted acorn squash filled with a nutritious blend of quinoa, sautéed vegetables, black beans, and corn. Not only is it a stunning centerpiece for any gathering, but it also packs a nutritious punch with vitamins and fiber. Perfect for cozy dinners or holiday feasts, this dish is both easy to prepare and customizable for all dietary preferences. Enjoy the warmth and rich flavors of autumn!
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Ingredients
  

2 medium acorn squashes, halved and seeds removed

1 cup quinoa, rinsed and drained

2 cups vegetable broth or water

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

1 bell pepper (red or yellow), diced

1 cup mushrooms, diced

1 teaspoon dried thyme

1 teaspoon ground cumin

Salt and pepper, to taste

1 cup black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

½ cup feta cheese, crumbled (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Squash: Place the acorn squash halves cut-side up on a baking sheet. Brush the insides lightly with olive oil, and sprinkle with salt and pepper. Roast in the oven for about 30-35 minutes until the flesh is tender.

      Cook the Quinoa: While the squash is roasting, combine the quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.

        Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent (about 3-4 minutes). Stir in the garlic, bell pepper, and mushrooms. Cook for another 5-7 minutes until softened.

          Flavor the Mixture: Add the cooked quinoa to the skillet, followed by thyme, cumin, salt, and pepper. Stir in the black beans, corn, and feta cheese (if using). Cook for an additional 2-3 minutes, allowing the flavors to meld. Remove from heat.

            Stuff the Squash: Carefully remove the roasted acorn squash from the oven. Generously fill each half with the quinoa and vegetable mixture, pressing down gently to pack the filling.

              Bake Again: Return the stuffed squash to the oven and bake for another 10 minutes to heat through and allow the tops to get slightly crispy.

                Garnish and Serve: Remove from the oven, let cool for a few minutes, then garnish with fresh parsley before serving.

                  Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings