Mexican Corn Stuffed Squash with Cuban Black Beans

                                          
  • Ingredients:
    • Acorn squash 
    • Olive oil 
    • Salt and pepper 
    • ½ cup cooked quinoa 
    • ½ cup corn 
    • 1 tsp cumin 
    • 1 tsp garlic powder 
    • ½ tsp chipotle powder 
    • 1 package of A Dozen Cousins Cuban Black Beans 
    • Queso Fresco 
    • Green onion (chopped) 
  • Instructions:
    • Preheat oven to 350 degrees Fahrenheit.
    • Cut acorn squash in half and spoon out seeds. Brush the inside with olive oil and season with salt and pepper. Place on a baking sheet.
    • Bake squash for about 30 minutes or until fork tender.
    • While squash is baking, heat olive oil in a skillet over medium heat.
    • Saute corn and quinoa together for 2-3 minutes.
    • Add cumin, garlic powder, chipotle powder, and 1 package of A Dozen Cousins Cuban Black Beans to corn and quinoa mixture. Cook until liquid has cooked down.
    • Once squash is cooked to desired tenderness, spoon in mixture until filled. 
    • Top with queso fresco and green onion.

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