If you’ve been searching for a vibrant and cozy meal that bursts with flavor and wholesome goodness, this Southwest Stuffed Acorn Squash Recipe is going to become your new go-to. Imagine tender roasted acorn squash halves filled with a hearty mix of seasoned black beans, fire roasted tomatoes, corn, and rice, all topped with melty cheese and fresh garnishes. It’s a stunning dish that balances a spicy, smoky Southwest flair with comforting textures, perfect for cooler evenings or anytime you crave a festive, nourishing plate!

Ingredients You’ll Need

The image shows four roasted acorn squash halves arranged on a well-used, dark baking tray with a rough texture. Each squash half has a scalloped edge with a thin dark outer skin. The inside flesh is golden yellow with deep orange tones near the center, showing a slightly rough texture with specks of dark brown roasting marks and spices spread evenly across the surface. The squash surfaces look tender and slightly uneven, with the roasted spots creating a warm and rich color contrast against the yellow. photo taken with an iphone --ar 4:5 --v 7

This recipe delights with its simplicity and accessibility—all the ingredients work together like a well-rehearsed band, creating a symphony of flavor and texture. Each component plays an essential role, from the earthy sweetness of the acorn squash to the zesty punch of chili powder and the creamy melt of cheese.

2 acorn squash: The star vessel with a naturally sweet, nutty flavor that roasts to tender perfection.
1/2 cup sliced green onions: Adds a mild onion bite and lovely freshness to the filling and garnish.
2 1/2 teaspoons chili powder: Brings classic Southwest warmth and depth to the dish.
1 1/2 teaspoons ground cumin: Enhances earthiness with its smoky, aromatic notes.
1/2 teaspoon garlic powder: Infuses subtle garlicky richness without overpowering.
4 ounces diced green chiles: Contributes a gentle spicy kick and vibrant green color.
15 ounces fire roasted tomatoes, drained: Offers a smoky sweetness and juicy texture.
1 cup canned black beans, rinsed and drained: Adds protein and hearty texture for filling satisfaction.
1/2 cup frozen corn: Imparts bursts of natural sweetness and a pop of color.
1 cup cooked white or brown rice: The base that brings everything together with chewiness and volume.
Salt and pepper to taste: Balances and enhances all flavors harmoniously.
1/2 cup shredded Colby Jack or cheddar cheese: Melts beautifully on top for creamy indulgence.
Cilantro and extra sliced green onions for garnish (optional): Fresh herbs brighten the dish and add a pop of green.

How to Make Southwest Stuffed Acorn Squash Recipe

Step 1: Prepare and Roast the Squash

Start by heating your oven to 400° F and lining a baking sheet with foil for easy cleanup—a small trick I love for saving time. Trim the ends off each acorn squash so they sit flat, then slice horizontally in half. Scoop out the seeds carefully, then place the halves cut side up on your baking sheet. Drizzle a light coating of olive oil over the squash flesh, and sprinkle on chili powder, salt, and pepper for that signature Southwest spice vibe. Pop them into the oven and let them roast for about 45 minutes, until the flesh is tender and caramelized at the edges. This step brings out the natural sweetness of your squash and makes it perfectly soft for stuffing.

Step 2: Make the Flavorful Filling

While the squash is roasting, it’s time to whip up the filling. Warm a tablespoon of olive oil in a skillet over medium-high heat. Add your sliced green onions and sauté for 2 to 3 minutes until fragrant and slightly softened—this is where the savory foundation of the filling builds. Then stir in your chili powder, cumin, garlic powder, diced green chiles, fire roasted tomatoes, black beans, and frozen corn. Toss in your cooked rice and season with salt and pepper. Cook everything together, stirring occasionally, until warmed through and all those flavors have mingled beautifully. Taste your mixture and adjust the seasoning if needed—you want that perfect balance of spicy, smoky, and hearty.

Step 3: Assemble and Melt the Cheese

Once your squash halves are out of the oven and pleasantly soft, it’s stuffing time! Spoon the warm rice and bean mixture generously into each squash half, packing it high with that colorful filling. Then sprinkle shredded Colby Jack or cheddar cheese on top—this is where things get irresistibly cheesy and gooey. Return the filled squash to the oven for about 5 more minutes, allowing the cheese to melt into a bubbly, golden layer. This final touch ensures each bite delivers a warm and creamy contrast to the textured filling and sweet squash.

How to Serve Southwest Stuffed Acorn Squash Recipe

The image shows a roasted acorn squash bowl with eight scalloped edges, filled with a colorful mix of ingredients. The bottom layer inside the squash is soft, baked flesh in a golden orange color. On top of that, there is a layer of mixed filling with black beans, corn, and diced tomatoes, giving a rich texture with brown, yellow, and red tones. Melted cheese in yellow and white colors blankets the filling, with some cheese dripping down the sides. The dish is garnished with small slices of bright green scallions and sprinkled with fresh chopped herbs. The squash sits on a well-used metal baking tray with dark marks and stains, and there is a silver fork placed near the bottom left corner of the tray. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To take this Southwest Stuffed Acorn Squash Recipe from lovely to absolutely stunning, fresh garnishes are a must. Sprinkle chopped cilantro and extra sliced green onions right after it comes out of the oven. The fresh herbs add vibrant green color and a burst of brightness that complements the warm and smoky flavors perfectly. If you like a little heat, a dollop of sour cream or a drizzle of fresh lime juice can also elevate the dish.

Side Dishes

This dish stands well on its own as a filling vegetarian meal, but if you want to round out your plate, consider serving it alongside a crisp green salad dressed with a tangy vinaigrette or some warm, crusty bread to soak up any juices. A light coleslaw with a citrus kick or a simple avocado salsa can also work beautifully to balance the smoky, spicy notes.

Creative Ways to Present

Make dinner feel special by presenting your Southwest Stuffed Acorn Squash Recipe right on the squash shells for a rustic and inviting look. If you’re hosting, place each stuffed squash half on a colorful plate, add a sprinkle of extra cheese and chopped herbs on top, and serve with lime wedges on the side. For a fun twist, you can scoop the filling out, mix it with additional cheese, and bake it in small ramekins alongside the squash halves for individual cheesy casseroles.

Make Ahead and Storage

Storing Leftovers

If you have leftovers from your Southwest Stuffed Acorn Squash Recipe, store them in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen and meld even more after resting overnight, making for an even better next-day meal.

Freezing

This recipe freezes fairly well. After assembling but before melting the cheese, wrap each stuffed squash tightly with plastic wrap and then foil to prevent freezer burn. It can be frozen for up to 2 months. Avoid freezing after baking with cheese on top, as the texture might change.

Reheating

To reheat, thaw frozen portions in the refrigerator overnight. Warm them up in a 350° F oven for about 20 minutes or until heated through. If refrigerated leftovers are reheated, cover with foil to keep moisture in and heat evenly. Add a little extra cheese and pop back in the oven until melty if desired.

FAQs

Can I use a different type of squash?

Absolutely! Butternut squash or delicata squash make excellent alternatives, though cooking times and flavors may vary slightly. Acorn squash’s natural sweetness and shape make it perfect for stuffing, but feel free to experiment.

Is this recipe vegan friendly?

You can easily make this recipe vegan by omitting the cheese or using a plant-based cheese alternative. It’s still just as delicious and hearty without the dairy.

How spicy is the Southwest Stuffed Acorn Squash Recipe?

The spice level is mild to moderate thanks to chili powder and diced green chiles. You can adjust the amount of chili powder or add fresh jalapeños if you want to turn up the heat.

Can I prepare the filling ahead of time?

Yes! The filling can be made a day ahead and refrigerated. When ready, simply reheat the filling before stuffing the roasted squash and baking with cheese.

What’s the best rice to use in this recipe?

Both white and brown rice work well here. Brown rice offers more chew and fiber, while white rice gives a softer texture. Choose what you prefer or have on hand.

Final Thoughts

This Southwest Stuffed Acorn Squash Recipe is one of those dishes that feels like a warm hug on a plate. With its wonderful balance of smoky spices, hearty beans and rice, sweet tender squash, and melty cheese, it’s sure to become a favorite in your meal rotation. I encourage you to try making it soon—you’ll love how it brightens up your dinner table and fills your kitchen with incredible aromas that promise a satisfying, delicious meal every time!

Southwest Stuffed Acorn Squash Recipe