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Southwest Stuffed Acorn Squash Recipe

Southwest Stuffed Acorn Squash Recipe
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This Southwest Stuffed Acorn Squash recipe features roasted acorn squash halves filled with a flavorful mixture of rice, black beans, fire-roasted tomatoes, corn, and green chiles, seasoned with classic southwestern spices and topped with melted cheese. It’s a hearty, wholesome dish with a perfect balance of smoky, spicy, and savory flavors, ideal for a cozy family dinner or vegetarian meal.

Ingredients

Scale

Squash and Seasoning

  • 2 acorn squash
  • Olive oil, for drizzling (about 2 tablespoons)
  • 2 1/2 teaspoons chili powder
  • Salt and pepper, to taste

Filling

  • 1/2 cup sliced green onions
  • 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
  • 1 tablespoon olive oil (for sautéing)

Topping

  • 1/2 cup shredded Colby Jack or cheddar cheese
  • Cilantro and extra sliced green onions, for garnish (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with foil for easy cleanup.
  2. Prepare Squash: Cut off the ends of the acorn squash so they can sit flat, then carefully cut each squash in half horizontally. Scoop out the seeds and arrange the halves, cut side up, on the prepared baking sheet. Drizzle the flesh with olive oil and season evenly with chili powder, salt, and pepper.
  3. Roast Squash: Place the baking sheet with the squash in the oven and roast for about 45 minutes, or until the flesh is tender when pierced with a fork.
  4. Make Filling: While the squash roasts, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced green onions and sauté for 2-3 minutes until softened. Stir in ground cumin, garlic powder, diced green chiles, drained fire roasted tomatoes, black beans, frozen corn, and cooked rice. Cook the mixture, stirring occasionally, until heated through. Adjust salt and pepper to taste.
  5. Stuff Squash: Once the squash is roasted and tender, remove from the oven. Fill each squash half generously with the prepared rice and bean mixture.
  6. Add Cheese and Bake: Sprinkle shredded Colby Jack or cheddar cheese on top of the filled squash halves. Return them to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
  7. Garnish and Serve: Remove from oven and garnish with extra sliced green onions and fresh cilantro if desired. Serve warm and enjoy your flavorful Southwest Stuffed Acorn Squash!

Notes

  • You can substitute black beans with pinto beans or kidney beans if preferred.
  • Use cooked brown rice for a nuttier flavor and added fiber.
  • Adjust chili powder and cumin amounts to suit your heat preference.
  • For a vegan version, omit cheese or use a plant-based cheese alternative.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat stuffed squash in the oven to maintain the texture and flavor.

Nutrition

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

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