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Southwest Stuffed Acorn Squash Recipe

Southwest Stuffed Acorn Squash Recipe
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★★★★★

5 from 17 reviews

This Southwest Stuffed Acorn Squash recipe offers a hearty and flavorful vegetarian meal featuring roasted acorn squash filled with a spicy blend of black beans, rice, fire-roasted tomatoes, and green chiles, topped with melted cheese and fresh garnishes. It’s perfect for a nutritious and colorful dinner that combines comforting textures with a bold southwest flair.

Ingredients

Scale

Squash

  • 2 acorn squash
  • 1 tablespoon olive oil (for drizzling)
  • 2 1/2 teaspoons chili powder (divided)
  • Salt and pepper to taste

Stuffing

  • 1/2 cup sliced green onions (divided)
  • 1 tablespoon olive oil
  • 2 1/2 teaspoons chili powder (1 1/2 teaspoons for squash, 1 teaspoon for stuffing)
  • 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

Garnish (optional)

  • Cilantro
  • Extra sliced green onions

Instructions

  1. Preheat and prepare squash: Preheat the oven to 400°F (204°C) and line a baking sheet with foil for easy cleanup.
  2. Cut and season squash: Trim the ends of the acorn squash so they sit flat, then slice in half horizontally. Scoop out seeds and place the halves cut side up on the baking sheet. Drizzle with olive oil and sprinkle with 1 1/2 teaspoons chili powder, salt, and pepper. Roast for 45 minutes or until tender.
  3. Make the filling: While the squash roasts, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add half of the sliced green onions and sauté for 2-3 minutes until softened. Add the remaining chili powder, ground cumin, garlic powder, diced green chiles, fire roasted tomatoes, black beans, frozen corn, cooked rice, and salt and pepper. Stir well and cook until heated through. Adjust seasoning as needed.
  4. Stuff the squash: Remove the roasted squash from the oven and fill each half with the rice and bean mixture.
  5. Add cheese and bake: Sprinkle shredded Colby Jack or cheddar cheese evenly over the stuffed squash halves. Return to the oven and bake for an additional 5 minutes or until the cheese is melted and bubbly.
  6. Garnish and serve: Remove from oven and garnish with extra sliced green onions and fresh cilantro if desired. Serve warm.

Notes

  • You can substitute brown rice for white rice to increase fiber content.
  • Adjust chili powder and cumin to taste for more or less spice.
  • For a vegan version, omit the cheese or use a plant-based cheese alternative.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Try adding cooked quinoa or bulgur for a different texture in the filling.

Nutrition

Keywords: acorn squash recipe, southwest stuffed squash, vegetarian stuffed squash, black bean stuffed squash, healthy dinner recipe, roasted acorn squash

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