Pinch of Yum · by Lindsay Ostrom★ 5.0
Mexican Roasted Corn and Quinoa Stuffed Squash
NUTRITION · PER SERVING70M COOK
CAL 17%·PRO 29%
CARBS 53G62% OF CAL
12G FIBER33G OTHER8G TOTAL SUGAR
FAT 10G27% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted squash halves stuffed with red quinoa, black beans, roasted corn, and cheddar cheese. A high-protein, high-fiber vegetarian main that's filling and satisfying.
mainmexicanbowlbeans🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 3 small acorn squash
- 3/4 cup uncooked red quinoa
- 1 1/2 cups rinsed black beans
- 3/4 cup corn
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 cup cheddar cheese
- sliced green onions for topping
- Queso fresco and crema Mexicana for topping
At a glance
PER SERVING · TIME 70M
CAL 17%·PRO 29%
CARBS 53G62% OF CAL
12G FIBER33G OTHER8G TOTAL SUGAR
FAT 10G27% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 517mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1069mg
- Calcium
- 223mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 517MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.