Ingredients
4 small acorn squash, halved
2 Tbsp. extra-virgin olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
1/4 tsp. Tabasco (or other hot sauce)
1 tsp. cumin
1 tsp. ground coriander seeds
1 tsp. crushed red pepper flakes
1½ cups cooked quinoa
1 14-ounce can black beans, drained, and rinsed
¼ cup scallions, choppedw
¼ cup toasted pumpkin seeds
¼ cup crumbled feta cheese
2 avocados, peeled, pitted, and diced
1-2 limes, juiced
Kosher salt and freshly ground black pepper, to taste
Directions
Preheat oven to 400˚F. Cut acorn squash in half horizontally and scoop out the insides. Brush the insides with olive oil and sprinkle with salt and pepper. Roast acorn squash with the cut side up for 35-45 minutes or until squash is tender in the middle and brown on the edges.
While squash is cooking, heat oil in a large skillet over medium heat. Add the onion plus a pinch of salt and pepper. Cook onion until translucent and then stir in garlic, cumin, and coriander. Add the quinoa pilaf, black beans, scallions, red pepper flakes, pumpkin seeds, feta cheese, lime, Tabasco sauce, and a pinch each of salt and pepper. Remove skillet from the heat, let mixture cool, then stir in the diced avocado. Scoop the filling into the acorn squash halves and serve.
Photo courtesy Jeanine Donofrio
