Tag Archives: black beans

Acorn Squash Stuffed with Southwestern Quinoa – Alaska from Scratch

7 Oct

Woohoo!!! I can’t wait to try this! I saw it in a forum on Google+ and thought it sounded soo yummy however, I was sad because I had never seen an acorn squash in my local stores. Low and behold I went to the store today and there they were!!! So of course I snagged one and will be making this for dinner…

Ingredients

1 acorn squash

2 teaspoons olive oil

1/2 of a red onion, finely chopped

1/2 of a jalapeño pepper, seeded and chopped (more or less, to taste)

1/2 teaspoon cumin

1/2 teaspoon chili powder

salt to taste

1 (14.5 ounce) can black beans, drained and rinsed

1 cup corn (fresh, frozen or canned/drained)

1 cup steamed quinoa

2 tablespoons cilantro, chopped

1/4 cup grated colby jack cheese

Instructions

Preheat oven to 350. Pierce the acorn squash with a fork several times. Place the squash onto a sheet pan and roast whole until fork-tender, about 45 minutes. Remove the squash from the oven and allow to cool for about 15 minutes before handling.

Increase oven temp to broil.

While the squash is cooling, heat the oil over medium heat in a large skillet. Cook the onions and jalapenos for 3-4 minutes or until the onions are tender and translucent. Add the cumin, chili powder, and salt. Stir in the black beans, corn, and quinoa and heat through. Toss in the fresh cilantro and taste for seasoning, adding more salt as needed.

Slice the squash in half length-wise. Scoop out the seeds with a spoon. Fill the halves with large scoops of the black bean and quinoa filling. Top with cheese and return to the oven on broil for about 2 minutes, or until the cheese is melted and bubbly. Top with additional cilantro and serve promptly.

Notes

Lime wedges and a hot sauce like Tapatio would be nice on the side.

via Acorn Squash Stuffed with Southwestern Quinoa – Alaska from ScratchAlaska from Scratch.

Since my family is so picky I only made one squash so anyone who was feeling adventurous to try it along with their baked chicken could have a piece. Almost everyone tried the quinoa but only my husband and middle daughter had the squash. She didn’t like her’s and couldn’t eat it but happily devoured the quinoa and had an additional helping of quinoa. My husband ate the entire 1/4 of a squash but did not state whether he liked it or not. After all the cooking involved I was not hungry so I just tasted a small bit of the quinoa with some chicken and it was absolutely delish! I did make a few small changes to the recipe to suit my family’s taste buds. I only used about an 1/8 of a cup of the red onions because the onion I had looked huge and half of it was probably a whole cup or more and my hubby doesn’t really like onions. Next I realized the jalapeno I planned on using  wasn’t any good so I used a small amount (appx 1 tsp) of my Gourmet Garden Chili Pepper Spice Blend (I like that it’s organic and I always have chilies on hand). I followed the rest of the recipe as stated and used 1/2 tsp of sea salt. I’m not sure if I will make the stuffed acorn squash again but I will make the quinoa stuffing it is a great side dish.

How does your family eat acorn squash?

What a difference black beans make…

11 May

20130511-004736.jpg

Wowsas! What a difference black beans make… and pico de gallo, and following directions. LOL

As some of you may know a few days ago I was very excited about trying a copycat recipe for Chilli’s Margarita Grilled Chicken because I love it so much! Well needless to say it did not go well. Unfortunately, by the time I got around to grilling it I was starving and pressed for time. I forgot to make the pico de gallo and I just opened a can of black beans. Then rushed off to get a kid from her music lesson. I came home to an unimpressed family and a bunch of leftover chicken. I ate mine hurriedly and slapped a spoonful of salsa on top in an attempt to add some pizzaz to the flavorless dish. Don’t make this mistake! The next day for lunch I realized I also had a copycat recipe for Chilli’s black beans and wondered why I didn’t use it the night before especially since I wanted to make my family love black beans as much as I do. I made some pico de gallo and the Chilli’s copycat black bean recipe to go along with my leftover chicken. Wow! It was ten times better! Just for good measure I took a couple of chicken breasts and marinated them to grill while I made tonight’s dinner so I could try it all done right together. I followed the Chilli’s copycat recipe for Margarita Grilled Chicken again which is really very simple (I don’t know how I managed to mess it up the first time). I absolutely loved it! Now it’s been awhile since I’ve been to Chilli’s and I’m sure it’s probably missing something but its definitely going in the rotation. Except for the time involved in making pico de gallo it is a very simple meal to make. We almost always need or want pico de gallo anyways so I don’t mind. Have you tried this recipe or the dish at Chilli’s?

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