Tex Mex Quinoa Stuffed Acorn Squash Recipe
Try this Tex Mex Quinoa Stuffed Squash cooked in a slow cooker for a no-fuss fall side dish!
I'm super excited to share today's recipe with you today. It is the perfect side dish this fall. Something about acorn squash screams fall. And since I love all things Tex Mex, I knew this would be the perfect fall side dish for my family. Honestly, I actually think it would be an amazing supper all by itself since quinoa is a complete protein plus it's got all of those veggies.
I used my slow cooker so I could keep my oven free for other baking and it worked like a charm! I love using my slow cooker for everything. It's not just for chili, soup, or chicken. Get creative and you'll love using your slow cooker for everything!
Tex Mex Quinoa Stuffed Acorn Squash Recipe
Serves 4
Ingredients for Tex Mex Quinoa Stuffed Acorn Squash
- 4 acorn squash
- 2 cups cooked quinoa
- 1 red bell pepper, finely diced
- 1 onion, finely diced
- 1 4oz can diced green chiles
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- salt to taste
Directions for Tex Mex Quinoa Stuffed Acorn Squash
Cut the top of each squash and remove seeds. If squash doesn't stand up by itself, cut a small slice off the bottom of each one so that it will stand up. (Just don't slice too far up and create an opening in the bottom...you don't want the filling to fall out.)
In a large bowl, combine remaining ingredients. Add about 1/2 cup of mixture to each squash (do not pack it in, just gently add it since you want the quinoa to stay light and fluffy). Add tops to squash and place in a large slow cooker. Cook on high for 3-4 hours or until squash is tender.
What will you stuff into a squash this fall?
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