SOUTHWEST STUFFED ACORN SQUASH RECIPE BY TASTY

Southwest Stuffed Acorn Squash Recipe by Tasty image

Here's what you need: acorn squashes, olive oil, salt, pepper, vegetable stock, brown rice, olive oil, red onion, garlic, bell pepper, salt, pepper, chili powder, cumin, paprika, onion powder, cayenne pepper, dried oregano, black beans, corn, roasted diced tomato, shredded cheese blend, avocado, fresh cilantro

Provided by Betsy Carter

Categories Dinner

Yield 4 servings

Number Of Ingredients 24

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Ingredients

2 acorn squashes
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepper
1 ¾ cups vegetable stock
1 cup brown rice, rinsed
1 tablespoon olive oil
½ red onion, diced
1 clove garlic, minced
1 bell pepper, diced
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon dried oregano
15 oz black beans, 1 can, drained and rinsed
11 oz corn, 1 can, drained and rinsed
10 oz roasted diced tomato, 1 can
½ cup shredded cheese blend
avocado, sliced, to serve
fresh cilantro, chopped, to serve

Steps:

Preheat oven to 400°F (200°C).
Cut off the ends of squash before cutting squash in half horizontally. Scoop out seeds and save for roasting.
Drizzle squash with olive oil and sprinkle salt and pepper. Place cut-side up on a parchment paper-lined baking sheet.
Bake for 40 minutes, or until tender.
In a medium saucepan, add vegetable stock and rice.
Stir and bring to boil over high heat.
Cover and simmer for 45 minutes. Remove saucepan from heat.
Heat olive oil in a large saucepan or skillet over medium heat.
Add onions, stirring frequently until translucent.
Add garlic and cook until fragrant.
Add bell pepper, salt, pepper, chili powder, cumin, paprika, onion powder, cayenne pepper, and dried oregano. Stir until spices are evenly distributed.
Mix in black beans, corn, tomatoes, and cooked rice.
Fill squash halves with rice mixture and sprinkle with cheese.
Bake for 5 minutes, or until cheese is melted.
Top with avocado slices and cilantro.
Enjoy!

Nutrition Facts : Calories 973 calories, Carbohydrate 154 grams, Fat 34 grams, Fiber 28 grams, Protein 22 grams, Sugar 13 grams

*** Explore more Southwest Stuffed Acorn Squash Recipe By Tasty Recipes »

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Endurance Solomon

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I can't wait to try this recipe. It looks so delicious!

Sheila Surla

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This recipe is a keeper. I've made it several times and it's always a hit.

Helen Preece

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I made this dish exactly as the recipe said and it turned out great. I would definitely recommend it.

asim iqbal

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This dish is perfect for a fall dinner. It's warm and comforting and the flavors are just perfect for the season.

Kaleem zafar

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I'm not a vegetarian, but this dish made me rethink my meat-eating habits. The filling was so hearty and satisfying that I didn't miss the meat at all.

Lugendo Lowern

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This recipe is a great way to use up leftover squash. I had some leftover butternut squash and this was the perfect way to use it up.

Adekunle Kafilat

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The flavors in this dish were incredible. The sweetness of the squash paired perfectly with the savory filling.

Nicholas Carr

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I made this for a potluck and it was a huge success. Everyone loved it!

Inam Mehar

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This recipe was easy to follow and the results were fantastic. The squash was tender and the filling was perfectly seasoned. I will definitely be making this again.

Shazaib Tariq

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I'm not a huge fan of acorn squash, but this recipe changed my mind. The stuffing was so delicious that it made the squash taste amazing.

Md Saijuddin

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This dish was a hit with my family! The squash was perfectly roasted and the filling was flavorful and satisfying. I especially loved the combination of the sweet potatoes, black beans, and corn.

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