Savory Smoky Chipotle Seasoned Stuffed Acorn Squash with Quinoa
Easy roasted acorn squash bowls with smoky chipotle seasoning, quinoa, and spicy salsa make super simple stuffed acorn squash from fresh oven roasted squash.
Equipment
Lined baking mat
Ingredients
- 3 Acorn Squashes
- 3 tsp Smoky Chipotle Seasoning - I used Urban Accents Mesa Rosa Chipotle seasoning
- 3 tsp Coarse Sea Salt
- 3 tsp Ground Pepper
- 1 tbsp Olive Oil
- 1 cup Quinoa
- Spicy Salsa - your favorite brand for topping
- Sliced Avocado & Cherry Tomatoes - for topping
Instructions
- Slice acorn squash in half and remove seeds. Sprinkle with smoky chipotle seasoning, fresh ground pepper, coarse sea salt and drizzle with good fruity olive oil.
- Turn squash halves over and place cut side down on the baking sheet. With the tip of a knife, poke the squash all over the outside to release steam as it roasts. Bake them cut side down in a 400 degree oven for 30 to 35 minutes or until fork tender. When cooked through, take out of the oven and flip over so the cut side is up again.
- While the squash roasts, prepare the quinoa according to package directions. I prepared mine by bringing 1 cup of quinoa and 2 cups of vegetable broth and a teaspoon of olive oil to a boil. Cover and reduce heat to low and simmer for 15 minutes until water is absorbed and quinoa is translucent and soft.
- Remove quinoa from heat and gently stir with a wooden spoon. Transfer quinoa to a large bowl and season it to taste with sea salt, ground pepper and a fresh drizzling of olive oil.
- Spoon quinoa into acorn roasted squash bowls and top with sliced avocado, fresh cherry tomatoes and dot with spicy salsa.Sprinkle with a little more coarse salt and pepper if desired.
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