Taco-Stuffed Acorn Squash Recipe

Name: Taco-Stuffed Acorn Squash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 3 acorn squash; 1 1/2 cups cooked quinoa or brown rice; 2 cups Muir Glen™ Organic Diced Tomatoes Fire Roasted; 1 ½ cup corn, drained; 2 cups black beans, drained; 1 cup shredded sharp cheddar; 1 bunch green onions, thinly sliced; 2 tablespoons cilantro, chopped

Ingredients

3 acorn squash
1 1/2 cups cooked quinoa or brown rice
2 cups Muir Glen™ Organic Diced Tomatoes Fire Roasted
1 ½ cup corn, drained
2 cups black beans, drained
1 cup shredded sharp cheddar
1 bunch green onions, thinly sliced
2 tablespoons cilantro, chopped

	PREP TIME 15m	COOK TIME 25m	TOTAL TIME 40m
YIELD 6 servings

Instructions

Preheat oven to 400°F.
Pierce acorn squash with a fork 2-3 times.
Microwave each squash separately for 6 minutes, or just until the flesh becomes tender enough to yield when pressed.
Slice in half, remove seeds with a spoon and place cut-side up (skin down) on a parchment-lined baking sheet.
In a large bowl, stir together quinoa, tomatoes, corn, black beans, cheddar and green onions.
Spoon into the centre of each acorn squash.
Bake for 20-25 minutes, or until cheese is melted.
Garnish with cilantro, if desired.