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Quinoa and Black Bean Stuffed Acorn Squash
Original recipe: 4 servings · Prep: 15 min · Cook: 45 min · Total: 60 min
By PowerProteinPlates Editorial TeamPublished Mar 29, 2026 | Updated Jul 22, 2026
American
60 mins
high-proteingluten-freemeal-prep-friendlyeasy-recipeswhole-foodsbudget-friendly
Quinoa and Black Bean Stuffed Acorn Squash with measured ingredients, 60-minute timing, 4-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.
Prep
15 min
Cook
45 min
Total
60 min
Servings
4
Difficulty
easy
Cuisine
American
Ingredients
Servings
4
- 2 medium acorn squash, halved and seeds removed
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 small red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon olive oil
- Juice of 1/2 a lime
- Optional toppings
- avocado slices, Greek yogurt or dairy-free yogurt, extra cilantro
Instructions
-
Preheat oven to 400°F (200°C).
-
Lightly brush the cut sides of the acorn squash halves with 1/2 tablespoon olive oil and season with salt and black pepper.
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Place the squash halves cut-side down on a baking sheet lined with parchment paper or foil.
-
Roast for 35–40 minutes or until the squash is tender when pierced with a fork.
-
Meanwhile, prepare quinoa: bring vegetable broth to a boil in a medium saucepan.
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Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and broth is absorbed.
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Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium heat.
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Sauté minced garlic, chopped red onion, and diced red bell pepper for 4–5 minutes until softened.
-
Stir in black beans, cooked quinoa, ground cumin, smoked paprika, salt, and black pepper. Cook for another 2–3 minutes to blend flavors.
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Remove skillet from heat, then add lime juice and chopped cilantro, mixing well.
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Carefully flip the roasted acorn squash halves cut-side up.
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Fill each squash half evenly with the quinoa and black bean mixture.
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Top optionally with avocado slices, Greek yogurt or dairy-free yogurt, and extra cilantro.
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Serve warm or allow to cool and refrigerate for convenient meal prep. Reheat before serving.
Frequently Asked Questions
- Can I meal prep Quinoa and Black Bean Stuffed Acorn Squash?
- Yes. Portion it into airtight containers and keep toppings, sauces, or crunchy finishes separate when that will protect the texture.
- How can I increase the protein?
- Add a little more black bean or pair the recipe with a compatible high-protein side such as Greek yogurt, eggs, tofu, beans, or lean meat depending on the recipe style.
- Can I make it lighter?
- Use measured oil, lighter dairy or sauce options, and a larger vegetable portion while keeping the main protein amount steady.
- What should I watch when swapping ingredients?
- Keep moisture, salt, and cooking time in mind because high-protein swaps can dry out or firm up faster than the original ingredient.
Storage
Cool Quinoa and Black Bean Stuffed Acorn Squash before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.
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