Mexican Stuffed Acorn Squash {vegan & gluten free}
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Fit Mitten Kitchen · by Ashley★ 4.0 (1)

Mexican Stuffed Acorn Squash {vegan & gluten free}

NUTRITION · PER SERVING45M COOK
CAL 46%·PRO 60%
CARBS 146G63% OF CAL
37G FIBER0G ADDED23G INTRINSIC86G OTHER23G TOTAL SUGAR
FAT 31G30% OF CAL
10G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted acorn squash halves filled with spiced quinoa, black beans, and vegetables. Plant-based and flavorful, ready in 45 minutes.

mainmexicanbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 1 small-medium acorn squash (halved and seeds removed)
  • 1/2 tablespoon cooking oil (such as avocado)
  • 1 small red bell pepper (chopped)
  • 1 15 ounce canned black beans
  • 1 8 ounce low sodium canned corn
  • 1 small red onion (diced)
  • 2 cups cooked quinoa
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 chop roughly chopped cilantro
  • 1 small avocado (pitted and fleshed)
  • 1/2 cup cilantro leaves (you can include stems)
  • 1/2 lime
  • 1/4 cup coconut milk (or water, more for desired consistency)
  • 1 tsp minced garlic
PREP
5M
SODIUM
1457MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.