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As the leaves begin to change and the air turns crisp, there's nothing quite like the warmth and comfort of a hearty meal. Cozy Stuffed Acorn Squash Quinoa Bowls are the perfect embodiment of fall flavors, combining the natural sweetness of acorn squash with the wholesome goodness of quinoa. This dish not only satisfies your taste buds but also warms your soul during those chilly evenings.

Stuffed Acorn Squash Quinoa Bowls

Indulge in the flavors of fall with these Cozy Stuffed Acorn Squash Quinoa Bowls! This comforting dish pairs the natural sweetness of roasted acorn squash with protein-packed quinoa and colorful veggies, creating a nutritious meal that's perfect for busy weeknight dinners. It's easy to customize and brings warmth to chilly evenings. Try this delightful recipe tonight, and savor the seasonal goodness that will make your dinner extra special!
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Ingredients
  

2 medium acorn squashes

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth or water

1 tablespoon olive oil (plus extra for brushing)

1 small onion, finely diced

2 cloves garlic, minced

1 cup cooked black beans (or canned, drained and rinsed)

1 cup corn (fresh, frozen, or canned)

1 bell pepper, diced (any color)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder (optional for added heat)

½ cup cherry tomatoes, halved

¼ cup fresh cilantro, chopped (for garnish)

Salt and pepper to taste

Feta cheese or avocado slices (optional, for topping)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This ensures the oven is hot enough for roasting the squash to perfection.

    Prepare the Squash: Carefully slice the acorn squashes in half lengthwise and scoop out the seeds from each half. Brush the inner sides with a light coating of olive oil, then season with salt and pepper. Place the squash halves cut-side down on a baking sheet. Roast them in the preheated oven for about 25-30 minutes or until they are fork-tender.

      Cook the Quinoa: While the squashes are roasting, bring the vegetable broth (or water) to a boil in a medium saucepan. Add the rinsed quinoa, reduce the heat to a simmer, cover, and allow it to cook for approximately 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Set the cooked quinoa aside.

        Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and continue to sauté for an additional minute until the garlic is fragrant.

          Combine the Filling: Add the black beans, corn, diced bell pepper, ground cumin, smoked paprika, and optional chili powder to the skillet. Stir well to combine and cook for about 5-7 minutes, or until the vegetables are tender and warmed through. Taste the mixture and season with salt and pepper according to your preference.

            Mix Quinoa and Veggies: Once the vegetable filling is cooked, gently fold in the cooked quinoa, stirring until everything is well combined. Adjust seasoning if needed to enhance the flavors.

              Stuff the Squash: Carefully turn the roasted acorn squash halves over so the cut sides are facing upward. Generously fill each half with the quinoa-vegetable mixture, packing it in slightly.

                Final Bake: Place the stuffed squashes back in the oven and bake for an additional 10-15 minutes, allowing the tops to turn golden brown and ensuring that everything is heated through.

                  Serve: Remove the stuffed acorn squashes from the oven. Garnish with a sprinkle of fresh cilantro. For an extra touch, add crumbled feta cheese or slices of avocado on top just before serving. Enjoy your vibrant and nutritious quinoa bowls!

                    Prep Time, Total Time, Servings: 20 minutes | 55 minutes | Serves 4