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As the seasons shift and the air turns crisp, there's nothing quite like a warm, nourishing meal to embrace the spirit of fall. Cozy Stuffed Acorn Squash Quinoa Bowls are the perfect dish to celebrate the bounty of the harvest. This recipe combines the earthy sweetness of acorn squash with the nutty flavor of quinoa, creating a comforting and satisfying meal that is sure to please.

Stuffed Acorn Squash Quinoa Bowls

Embrace the cozy flavors of fall with these delightful Stuffed Acorn Squash Quinoa Bowls. This easy weeknight dinner is perfect for celebrating the season, featuring sweet roasted acorn squash filled with a nutty quinoa and veggie medley. It's a comforting dish that's both nourishing and satisfying. Ideal for family gatherings or meal prep, this recipe brings warmth to your table. Try it tonight and savor the taste of autumn!
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Ingredients
  

2 medium acorn squashes

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 cup cooked black beans (or canned, drained)

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 a kick)

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 will ensure it's ready for roasting the squashes.

    Prepare the Squash: Slice the acorn squashes in half lengthwise and scoop out the seeds. Brush the inside with a little olive oil, sprinkle with salt and pepper, and place them cut-side down on a baking sheet. Roast in the oven for about 25-30 minutes or until tender.

      Cook the Quinoa: While the squashes are roasting, bring the vegetable broth (or water) to a boil in a medium pot. Add the rinsed quinoa, lower the heat to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Set aside.

        Sauté the Vegetables: In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.

          Combine the Filling: To the skillet, add in the black beans, corn, bell pepper, cumin, smoked paprika, chili powder (if using), and cherry tomatoes. Stir everything together and cook for about 5-7 minutes until the vegetables are tender and heated through. Season with salt and pepper to taste.

            Mix Quinoa and Veggies: Once the vegetable mixture is ready, add the cooked quinoa to the skillet. Mix until well combined. Taste and adjust seasoning if necessary.

              Stuff the Squash: Carefully flip the roasted acorn squash halves over and fill each half with the quinoa-vegetable mixture.

                Final Bake: Return the stuffed squashes to the oven and bake for another 10-15 minutes until everything is heated through and perhaps golden brown on top.

                  Serve: Remove from the oven and garnish with fresh cilantro. If desired, add a sprinkle of feta cheese or slices of avocado on top before serving. Enjoy your colorful and nutrient-packed quinoa bowls!

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