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Southwest Stuffed Acorn Squash

Southwest Stuffed Acorn Squash
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Southwest Stuffed Acorn Squash is a vibrant and nutritious dish that elegantly combines the natural sweetness of roasted acorn squash with a hearty filling inspired by Southwestern flavors. This easy-to-make recipe features a delightful blend of black beans, rice, and spices, topped with melted cheese for an extra layer of richness. Perfect for weeknight dinners or meal prep, these stuffed squashes not only taste amazing but also store well in the fridge, making them an ideal choice for busy days. Customize the filling with your favorite vegetables and toppings to make this dish uniquely yours.

Ingredients

Scale
  • 2 acorn squash
  • 1/2 cup sliced green onions
  • 2 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon garlic powder
  • 4 ounces diced green chiles
  • 15 ounces fire roasted tomatoes, drained
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup frozen corn
  • 1 cup cooked white or brown rice
  • Salt and pepper to taste
  • 1/2 cup shredded Colby Jack or cheddar cheese

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with foil.
  2. Cut the ends off each acorn squash, halve them horizontally, and scoop out the seeds. Place them cut side up on the baking sheet. Drizzle with olive oil and sprinkle with chili powder, salt, and pepper. Roast for about 45 minutes until tender.
  3. In a skillet over medium-high heat, sauté sliced green onions in olive oil for 2-3 minutes. Add remaining filling ingredients (except cheese) and cook until heated through.
  4. Remove roasted squash from the oven and fill each half with the rice mixture. Top with shredded cheese and return to the oven for an additional 5 minutes until melted.

Nutrition

Find it online: https://sweetdreamskitchen.com/southwest-stuffed-acorn-squash/