Southwest Stuffed Acorn Squash Recipe

Introduction

Southwest Stuffed Acorn Squash is a vibrant and hearty dish that combines roasted squash with a flavorful, spiced filling of rice, beans, and vegetables. It’s perfect for a cozy weeknight dinner or a satisfying vegetarian main course.

Ingredients

• 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
• Cilantro and extra sliced green onions for garnish, optional

Instructions

1. Step 1: Preheat the oven to 400° F and line a baking sheet with foil for easy cleanup.
2. Step 2: Cut off the ends of the acorn squash so they sit flat, then cut each squash in half horizontally. Scoop out the seeds and place the halves cut side up on the baking sheet. Drizzle with olive oil, sprinkle with chili powder, salt, and pepper.
3. Step 3: Roast the squash in the oven for 45 minutes, or until the flesh is tender.
4. Step 4: While the squash roasts, heat a tablespoon of olive oil in a pan over medium-high heat. Add the sliced green onions and sauté for 2–3 minutes until softened.
5. Step 5: Add the diced green chiles, fire roasted tomatoes, black beans, frozen corn, cooked rice, cumin, garlic powder, and remaining chili powder. Stir well and cook until heated through. Adjust seasoning with salt and pepper to taste.
6. Step 6: Remove the roasted squash from the oven and fill each half with the rice and bean mixture. Sprinkle the shredded cheese evenly on top.
7. Step 7: Return the stuffed squash to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
8. Step 8: Garnish with extra sliced green onions and fresh cilantro if desired. Serve warm and enjoy.

Tips & Variations

• For added protein, mix in cooked ground turkey or beef with the filling.
• Substitute black beans with pinto or kidney beans for a different texture.
• Use pepper jack cheese for a spicy twist.
• Add a squeeze of fresh lime juice over the filling for brightness before serving.
• To make it vegan, skip the cheese or use a plant-based cheese substitute.

Storage

Store leftover stuffed acorn squash in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350° F until warmed through, or microwave on medium power for 2-3 minutes. For longer storage, freeze the stuffed squash without cheese for up to 2 months and add fresh cheese after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can make the filling up to a day in advance and refrigerate it. When ready to serve, fill the roasted squash and bake as directed.

What can I use if I don’t have acorn squash?

Butternut squash or small pumpkins make good alternatives and roast similarly well with this recipe.

Southwest Stuffed Acorn Squash Recipe

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★★★★★

4.8 from 152 reviews

A vibrant and hearty Southwest Stuffed Acorn Squash recipe featuring roasted acorn squash halves filled with a flavorful mixture of black beans, rice, fire-roasted tomatoes, corn, and spices, topped with melted cheese and fresh garnishes. This dish combines sweet roasted squash with spicy, savory fillings perfect for a comforting and nutritious meal.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Southwestern
• Diet: Vegetarian

Ingredients

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Squash

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

Filling

• 1/2 cup sliced green onions, divided
• 1 tablespoon olive oil
• 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 (200°C). Line a baking sheet with foil for easier clean-up. Cut off the ends of the acorn squash so they sit flat, then slice each squash in half horizontally. Scoop out the seeds and arrange the halves cut side up on the baking sheet. Drizzle the flesh with olive oil, sprinkle with 2 teaspoons chili powder, salt, and pepper to taste.
2. Roast the squash: Place the baking sheet with squash halves in the oven and roast for 45 minutes or until the flesh is tender when pierced with a fork.
3. Prepare the filling: While the squash roasts, heat a tablespoon of olive oil in a pan over medium-high heat. Add half of the sliced green onions and sauté for 2-3 minutes until softened. Stir in the cumin, garlic powder, diced green chiles, fire roasted tomatoes, black beans, frozen corn, cooked rice, 1/2 teaspoon chili powder, salt, and pepper. Cook the mixture, stirring occasionally, until everything is heated through. Adjust seasoning to taste.
4. Stuff and broil the squash: Remove the roasted squash halves from the oven. Spoon the prepared filling evenly into each squash half. Sprinkle the tops with shredded Colby Jack or cheddar cheese. Return to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly.
5. Garnish and serve: Remove stuffed squash from the oven and garnish with extra sliced green onions and cilantro if desired. Serve warm and enjoy your Southwest Stuffed Acorn Squash.

Notes

• For a vegetarian version, ensure cheese used is vegetarian-friendly or omit it.
• You can substitute white rice with quinoa or brown rice for added nutrition.
• Adjust chili powder and cumin for spiciness according to preference.
• Leftover stuffing can be used in burritos or as a taco filling.
• To save time, roast the squash ahead of time and assemble when ready to serve.

Keywords: acorn squash, southwest, stuffed squash, black beans, chili powder, cumin, roasted tomatoes, vegetarian dinner