Peruvian Stuffed Squash

If you’re in the mood for a hearty and flavorful dish that combines the vibrant flavors of Peru with a cozy home-cooked feel, then you’re in for a treat with this recipe for Peruvian Stuffed Squash. This dish is not only delicious but also visually stunning, making it a perfect centerpiece for a special dinner or gathering.

Title: Peruvian Stuffed Squash

Ingredients:
– 2 medium acorn squashes
– 1 cup quinoa, rinsed
– 2 cups vegetable broth
– 1 tablespoon olive oil
– 1 small red onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon cumin
– 1 teaspoon paprika
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 can black beans, drained and rinsed
– 1 cup frozen corn
– Juice of 1 lime
– 1/4 cup chopped fresh cilantro
– 1/2 cup crumbled feta cheese (optional)
– Avocado slices, for garnish

Instructions:
1. Preheat your oven to 375°F (190°C). Cut the squashes in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, cut side up, and roast in the oven for about 30-40 minutes, or until tender.

2. While the squash is roasting, cook the quinoa. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.

3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the garlic and red bell pepper, and cook for another 2-3 minutes.

4. Stir in the cumin, paprika, turmeric, salt, and pepper. Add the black beans and corn, and cook for an additional 5 minutes, allowing the flavors to meld together.

5. Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the bean and vegetable mixture. Stir well to combine.

6. Remove the roasted squash from the oven and let them cool slightly. Carefully stuff each squash half with the quinoa and vegetable mixture, dividing it evenly among the squash.

7. Return the stuffed squashes to the oven and bake for another 10-15 minutes, until the filling is heated through.

8. Remove from the oven and drizzle the lime juice over the top. Sprinkle with chopped cilantro and crumbled feta cheese if desired. Garnish with avocado slices before serving.

Enjoy this Peruvian Stuffed Squash as a wholesome and satisfying meal that celebrates the unique flavors of Peru. The combination of tender squash, fluffy quinoa, and savory beans and spices is sure to impress your family and friends. Serve it as a main dish for a cozy dinner at home or as part of a festive gathering for a taste of Peruvian-inspired cuisine.