Stuffed Acorn Squash

Ingredients

• Squash

  Winter, acorn, raw

  3 squash (4 inch dia) or 1.29kg

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Pace diced green chilies

  Campbell soup company

  8 tbsp or 120g

• Quinoa

  Uncooked

  ½ cup or 85g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 tbsp chopped or 24g

• Pumpkin and squash seeds

  Seeds, whole, roasted, without salt

  4 tbsp or 16g

• Feta cheese

  ¼ cup, crumbled or 38g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Lime juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 400°F.
2. Slice the acorn squashes in half and scoop out the seeds. Drizzle with half of the olive oil, and season with salt and pepper.
3. Roast squash cut side up for 35-50 minutes, or until tender and browned at the edges. If needed, flip upside down partway through to ensure even cooking.
4. While the squash roasts, cook quinoa according to package directions.
5. Heat the remaining olive oil in a large skillet over medium heat. Add the onion with a pinch of salt and pepper, cooking until translucent.
6. Stir in the garlic, cumin, and coriander, followed by the diced green chiles. Add the cooked quinoa, black beans, scallions, pepitas, feta cheese, lime juice, and additional salt and pepper to taste.
7. Remove the skillet from heat and let it cool slightly. Stir in the diced avocado, then taste and adjust the seasoning if needed.
8. Spoon the filling into the roasted acorn squash halves and serve.

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