I cannot believe I have never had an acorn squash before! I have had butternut squash, spaghetti squash, and of course pumpkin! Just like the other squashes I have tried before, I absolutely love acorn squash. In fact, since making this meal I have returned to the grocery store to buy another acorn squash!
Unfortunately, I had to cook my acorn squash in the microwave (still have an unfinished kitchen being remodeled) but it was still very tasty. I’m hoping next week I get a chance to roast the acorn squash I just bought in the oven. If it tasted great in the microwave I can just imagine how it will taste roasted in the oven!
Since this was my first time making acorn squash, I wasn’t quite sure if I just wanted to dice it up and add it to a rice/quinoa bowl, but I came across some ideas on the internet about filling the acorn squash and using it as a bowl. What a great idea!
Here is the recipe I used to stuff my acorn squash:
- 1 small acorn squash
- 1/4 cup cooked quinoa
- 1/2 cup black beans
- 2 tablespoons mango peach salsa
- Cut acorn squash in half lengthwise and scoop out seeds.
- Either, place the acorn squash halves, cut side up, on a baking sheet and bake in the oven at 400F for about 30 minutes or cook in the microwave cut side down with a little water for about 12-15 minutes.
- While that is cooking, mix together quinoa, black beans, and salsa. Stir in any other seasonings you may like. (I added garlic powder and Sriracha.)
- When the acorn squash is cooked, fill it with the quinoa mixture.