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An assortment of acorn squash recipes including stuffed variations with quinoa, rice, and herbs perfect for fall dinners.

Southwest Stuffed Acorn Squash


  • Total Time: 55 mins
  • Yield: 4 servings 1x

Description

Roasted acorn squash halves filled with a flavorful mix of black beans, corn, peppers, and spices, topped with cheese and fresh cilantro for a hearty vegetarian fall meal.


Ingredients

Scale
  • 2 medium acorn squashes, halved and seeds removed
  • 1 cup cooked black beans, rinsed
  • 1 cup corn kernels
  • 1 red bell pepper, diced
  • ½ cup onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • ½ cup shredded cheddar or Monterey Jack cheese (optional)
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for serving

  • Instructions

    1. Preheat oven to 400°F (200°C).

    2. Place squash halves cut-side down on a parchment-lined baking sheet and roast for 25-30 minutes until tender.

    3. While squash roasts, heat olive oil in a skillet over medium heat.

    4. Add onion, bell pepper, and garlic; sauté until softened, about 4 minutes.

    5. Stir in beans, corn, cumin, paprika, chili powder, salt, and pepper; cook 5 minutes.

    6. Remove squash from oven, turn cut-side up, and season flesh with salt.

    7. Fill each squash half with the bean and vegetable mixture.

    8. Sprinkle cheese over each filled squash half, if using.

    9. Return to oven and bake 10-15 minutes until cheese is melted and squash is fully tender.

    10. Garnish with cilantro and serve with lime wedges.

    • Prep Time: 15 mins
    • Cook Time: 40 mins

    Nutrition

    • Calories: 310
    • Sodium: 450
    • Fat: 13
    • Carbohydrates: 40
    • Protein: 12