I finally went to the Sunday Farmers Market this past week! I haven’t been in a while because of other things going on, so I was super excited to go check out what was available and to pick up some freshly-picked, farm-fresh veggies!
It was hard to choose what to get, but the Acorn Squash looked really good! I have only used acorn squash a few times, including two years ago at Thanksgiving when I made Cashew Cheese & Pomegranate Acorn Squash. Surprisingly, I didn’t ever post the recipe…so maybe I will make it again and do so soon 🙂 Here is what that dish looked like:
Anyway, back to the Farmer’s Market, I picked up two acorn squash and tried to figure out what to make. I wanted something easy, quick, and accessible with ingredients that I had at home. I came up with a Quinoa Avocado filling to scoop inside the roasted squash. It reminded me of a burrito in a squash bowl. It really was super easy to make, and really didn’t take that long! Both Nathan and I really enjoyed this meal and I would make it again.
Quinoa Avocado Stuffed Acorn Squash
- 2 small acorn squash, sliced in half
- 2 tablespoons oil
- 1 medium onion, chopped
- 1 clove of minced garlic
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1.5 cups cooked quinoa
- 1 can black beans, drained and rinsed
- ¼ cup chopped green onions
- ¼ cup toasted acorn squash seeds
- 2 avocados, diced
- dash of lime juice
- salt & pepper, to taste
- Preheat oven to 400 degrees
- Cut acorn squash in half and scoop out the insides. Save the seeds for roasting! Drizzle the squash with a little oil and sprinkle with salt and pepper. Roast cut side up for for about 45 minutes or until your squash is tender in the middle.
- In a skillet, add the onion. Cook until translucent, then add the rest of the ingredients except the avocado.
- Remove skillet from the heat, and let it cool. Then, stir in the diced avocado. Taste and adjust seasonings.
- Scoop the filling into the acorn squashes halves.
Make ahead tip: make the quinoa/black bean filling up to two days in advance and store it in the fridge. Wait to add the avocado until ready to stuff & serve. Extra filling tastes delicious as a burrito!