Southwest Stuffed Acorn Squash Recipe
A flavorful and hearty Southwest Stuffed Acorn Squash recipe that features roasted acorn squash halves filled with a zesty mixture of black beans, fire-roasted tomatoes, green chiles, corn, rice, and spices, topped with melted cheese and fresh garnishes. This dish is perfect for a wholesome vegetarian meal with southwestern flair.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern
- Diet: Vegetarian
Ingredients
Acorn Squash
- 2 acorn squash
- Olive oil (for drizzling, about 2 tablespoons)
- Salt and pepper to taste
- Chili powder, 2 1/2 teaspoons
Filling
- 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
Topping
- 1/2 cup shredded Colby Jack or cheddar cheese
- Cilantro and extra sliced green onions for garnish (optional)
Instructions
- Preheat the oven: Preheat your oven to 400°F (204°C) and line a baking sheet with foil to make cleanup easier.
- Prepare and roast the squash: Carefully cut off the ends of each acorn squash so they sit flat, then cut each squash in half horizontally. Scoop out the seeds from each half. Arrange the squash halves cut side up on the prepared baking sheet. Drizzle the flesh with olive oil, then sprinkle evenly with chili powder, salt, and pepper. Roast the squash in the oven for about 45 minutes or until the flesh is tender when pierced with a fork.
- Make the filling: 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 to 3 minutes until softened. Add the chili powder, cumin, garlic powder, diced green chiles, fire roasted tomatoes, black beans, frozen corn, cooked rice, salt, and pepper. Cook the mixture, stirring occasionally, until everything is heated through and flavors meld, about 5 to 7 minutes. Adjust seasoning to taste.
- Stuff and bake the squash: Once the squash halves are tender, remove them from the oven. Spoon the warm filling evenly into each squash half. Sprinkle the shredded Colby Jack or cheddar cheese over the top of the filling. Return the stuffed squash to the oven and bake for another 5 minutes, or until the cheese has melted and is bubbly.
- Garnish and serve: Remove the stuffed squash from the oven. Garnish with extra sliced green onions and fresh cilantro if desired. Serve warm as a satisfying main dish or side.
Notes
- You can substitute cooked quinoa or other grains for rice to vary the texture and flavor.
- Adjust chili powder and spices according to personal heat preference.
- For a vegan version, omit the cheese or use a plant-based cheese alternative.
- Leftover filling can be stored separately and reheated for other meals.
- Scooping out the squash seeds can be saved and roasted for a crunchy snack.
