Goat Cheese Stuffed Acorn Squash with Corn and Tomato
🌟Main ingredient:Goat cheese
✨secondary ingredients: corn and tomatoes
⏱️Cooking time: 30 minutes
🌶️Spice level: Mild
👨👩👦👦Number of diners: Couple
Ingredients
2
small
acorn
squash
4
tablespoons
olive
oil,
divided
Salt
and
pepper
to
taste
1
cup
corn
kernels
1
cup
cherry
tomatoes,
halved
4
ounces
goat
cheese,
crumbled
2
tablespoons
chopped
fresh
cilantro
1
teaspoon
ground
cumin
1
teaspoon
ground
coriander
1/2
teaspoon
turmeric
1/4
teaspoon
cayenne
pepper
1/4
teaspoon
garam
masala
Cooking steps
Preheat the oven to 400°F (200°C).
Cut the acorn squash in half lengthwise and scoop out the seeds and fibers.
Brush the cut sides of the squash with 2 tablespoons of olive oil, and season with salt and pepper.
Place the squash halves on a baking sheet, cut side down, and bake for 20 minutes or until tender.
Meanwhile, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat.
Add the corn kernels and sauté for 5 minutes or until slightly charred.
Add the cherry tomatoes, cilantro, cumin, coriander, turmeric, cayenne pepper, and garam masala to the skillet.
Cook for another 3-4 minutes until the tomatoes are slightly softened.
Remove the squash halves from the oven and flip them over.
Fill each squash half with the corn and tomato mixture, dividing it evenly.
Top each stuffed squash half with crumbled goat cheese.
Return the squash to the oven and bake for an additional 5 minutes or until the cheese is melted and slightly golden.
Serve the stuffed acorn squash with rice or naan bread as a side dish.
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