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Rice and Beans Stuffed Acorn Squash | Je suis alimentageuse
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Rice and Beans Stuffed Acorn Squash

Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 4 servings
Author: Lisa Le

Ingredients

  • 2 small- to medium-sized acorn squash
  • 1 tbsp olive oil
  • 1 cup long grain brown rice
  • 1 cup cooked black beans
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 tsp toasted sesame oil
  • 1 tsp salt to taste
  • 1/2 tsp black pepper

Instructions

  • Preheat oven to 350ºF.
  • Half acorn squash and scoop out the seeds and stringy insides. Save the seeds for roasting later as a snack or discard it all. Brush cut sides with olive oil and place on a lined baking sheet, cut-side down.
  • Roast for 30-40 minutes until cooked through.
  • Meanwhile, using a rice cooker (or whatever your preferred cooking method is) combine rice, black beans, cumin, paprika, and toasted sesame oil. Cook until tender and all water is absorbed into the rice.
  • Once tender, remove the squash from the oven. Scoop out until there's about 3/4 inches of squash left in the halves.
  • Mix the squash with the rice and season with salt and pepper to taste.
  • Fill squash halves with rice mixture, and serve!
  • Optional: You could top with vegan cheese and melt on top.