Mexican Roasted Corn and Quinoa Stuffed Squash

If you want to add more Mexican recipes to your recipe box, Mexican Roasted Corn and Quinoa Stuffed Squash might be a recipe you should try. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 284 calories, 12g of protein, and 5g of fat per serving. For 96 cents per serving, you get a side dish that serves 6. A mixture of quinoa, queso fresco, green onions, and a handful of other ingredients are all it takes to make this recipe so flavorful. 149 people were impressed by this recipe. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Pinch of Yum. Taking all factors into account, this recipe earns a spoonacular score of 89%, which is awesome. Users who liked this recipe also liked Stuffed Pattypan Squash With Quinoan And Fresh Corn, Roasted Squash Stuffed with Corn Bread Dressing, and Skip the Rice and Try Quinoa – Mexican Quinoa Salad with Black Beans and Corn.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

For the squash: Preheat the oven to 400 degrees. Cut the squash in half and scoop out the seeds. Place face down in a baking pan, cover halfway with water, and cover tightly with foil. Bake for 40-50 minutes or until the squash is tender.For the filling: Meanwhile, prepare the quinoa according to package directions. Place the corn in a dry skillet over high heat and let the corn cook without stirring for 3-4 minutes. Stir once and repeat until the corn is browned and roasty. Add the cooked quinoa, chili powder, cumin, and salt. Stir for 4-5 minutes over high heat. Add the black beans and stir for another 4-5 minutes over high heat. Remove from heat and stir in ¼ cup of cheddar cheese.Assembling the squash: Turn on the oven broiler (or just turn the temp to 400). Divide the filling evenly among the six cooked squash halves. Top each with a sprinkle of cheddar cheese and bake for 5-10 minutes or until the cheese is melted. Top each squash piece with crumbled queso fresco, crema Mexicana, and green onions.

 

Step by step:

1. For the squash: Preheat the oven to 400 degrees.

2. Cut the squash in half and scoop out the seeds.

3. Place face down in a baking pan, cover halfway with water, and cover tightly with foil.

4. Bake for 40-50 minutes or until the squash is tender.For the filling: Meanwhile, prepare the quinoa according to package directions.

5. Place the corn in a dry skillet over high heat and let the corn cook without stirring for 3-4 minutes. Stir once and repeat until the corn is browned and roasty.

6. Add the cooked quinoa, chili powder, cumin, and salt. Stir for 4-5 minutes over high heat.

7. Add the black beans and stir for another 4-5 minutes over high heat.

8. Remove from heat and stir in ¼ cup of cheddar cheese.Assembling the squash: Turn on the oven broiler (or just turn the temp to 400). Divide the filling evenly among the six cooked squash halves. Top each with a sprinkle of cheddar cheese and bake for 5-10 minutes or until the cheese is melted. Top each squash piece with crumbled queso fresco, crema Mexicana, and green onions.

Nutrition Information:

covered percent of daily need