Best 3 Southwest Stuffed Acorn Squash Recipe By Tasty Recipes

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Embark on a culinary adventure with our tantalizing Southwest Stuffed Acorn Squash, a symphony of flavors and textures that will delight your taste buds. This wholesome dish showcases tender acorn squash halves filled with a savory blend of seasoned ground turkey, black beans, corn, and a medley of aromatic spices. Topped with a blanket of melted cheese, it's a feast for the eyes and the palate.

But that's not all! This versatile recipe offers three additional variations to cater to diverse preferences. For a vegetarian twist, the turkey is replaced with a hearty combination of quinoa and black beans, while the cheese-lovers can indulge in a cheesy quinoa and cheese filling. And for those who prefer a lighter option, there's a quinoa and vegetable filling that's packed with colorful veggies and bursting with flavor.

Each variation promises a unique culinary experience, making this recipe a true crowd-pleaser. So, gather your ingredients, preheat your oven, and let's embark on a delicious journey together.

Let's cook with our recipes!

SOUTHWESTERN STUFFED ACORN SQUASH



Southwestern Stuffed Acorn Squash image

Cumin and chili powder season a filling of turkey sausage, tomatoes, black beans and Swiss cheese for creamy acorn squash. Serve this stuffed squash with warmed corn tortillas for wrapping up bites of all the tasty ingredients.

Provided by EatingWell Test Kitchen

Categories     Healthy Acorn Squash Recipes

Time 1h30m

Number Of Ingredients 12

3 acorn squash, (3/4-1 pound each)
5 ounces bulk turkey sausage
1 small onion, chopped
1/2 medium red bell pepper,chopped
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cups chopped cherry tomatoes
1 15-ounce can black beans, rinsed (see Tip)
½ teaspoon salt
Several dashes hot red pepper sauce, to taste
1 cup shredded Swiss cheese

Steps:

  • Preheat oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray.
  • Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.
  • Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
  • When the squash are tender, reduce oven temperature to 325 degrees . Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.

Nutrition Facts : Calories 250.5 calories, Carbohydrate 35.9 g, Cholesterol 29.5 mg, Fat 7.2 g, Fiber 7.6 g, Protein 14.1 g, SaturatedFat 3.9 g, Sodium 478.4 mg, Sugar 9 g

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

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

FESTIVE STUFFED ACORN SQUASH RECIPE BY TASTY



Festive Stuffed Acorn Squash Recipe by Tasty image

Here's what you need: acorn squashes, olive oil, salt, pepper, wild rice, vegetable broth, chili powder, ground cumin, maple syrup, cremini mushroom, shiitake mushroom, medium onion, garlic, fresh rosemary, fresh thyme, white wine, kale, pomegranate seeds

Provided by Rachel Gaewski

Categories     Dinner

Yield 4 servings

Number Of Ingredients 18

2 acorn squashes
1 tablespoon olive oil, plus more for brushing and drizzling
salt, to taste
pepper, to taste
¾ cup wild rice, uncooked and rinsed
1 ¼ cups vegetable broth, plus 2 tablespoons, divided
½ teaspoon chili powder
¼ teaspoon ground cumin
1 ½ teaspoons maple syrup
5 oz cremini mushroom, quartered and sliced
5 oz shiitake mushroom, quartered and sliced
½ medium onion, chopped
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
¼ cup white wine
2 cups kale, chopped
2 tablespoons pomegranate seeds

Steps:

  • Preheat the oven to 375°F (190°C).
  • Place the acorn squash stem-side up on a cutting board and cut in half. Scoop out the seeds and pulp, and transfer to a bowl. Separate the seeds from the pulp. Set aside.
  • Set the squash halves cut-side up on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Bake for 40 minutes, or until almost cooked through.
  • In a small pot, combine the wild rice and 1¼ cups (300 ml) vegetable broth, and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 45 minutes, or until the liquid is absorbed and the rice is tender.
  • Rinse the squash seeds and dry on a dish towel (some residual moisture is okay). Transfer to a small bowl and add the chili powder, cumin, salt, and maple syrup. Mix until well-coated.
  • Remove the squash from the oven and move to one side of the baking sheet. Using parchment paper, make a tray for the squash seeds. Spread the squash seeds on the tray.
  • Bake for 15 minutes, stirring halfway through, until the squash is completely tender and the seeds are crispy.
  • Heat the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for 6-8 minutes, until they've released a good amount of liquid.
  • Add the onion and cook for 3-4 minutes, until semi-translucent. Add a drizzle of olive oil and the garlic, rosemary, and thyme, and cook for 3-4 minutes, until fragrant. Deglaze the pan with the white wine and cook until most of the liquid has evaporated.
  • Add the kale, salt, and pepper, and cook until the kale wilts and reduces in volume by about ¼. Add the remaining 2 tablespoons of vegetable broth and cook until kale is almost completely wilted and most of the liquid has evaporated. Stir in the wild rice and remove from the heat.
  • Fill each squash half with the mushroom mixture and garnish with the squash seeds and pomegranate seeds. (Save leftover squash seeds for snacking!)
  • Enjoy!

Nutrition Facts : Calories 609 calories, Carbohydrate 101 grams, Fat 20 grams, Fiber 21 grams, Protein 13 grams, Sugar 10 grams

Tips:

  • Choose the right acorn squash: Look for small to medium-sized acorn squash with a deep green color and smooth, blemish-free skin.
  • Prepare the squash properly: Cut the squash in half lengthwise and scoop out the seeds and pulp. Drizzle the inside with olive oil and season with salt and pepper.
  • Roast the squash: Place the squash halves cut-side up on a baking sheet and roast in a preheated oven at 400°F (200°C) for 30-40 minutes, or until tender.
  • Make the filling: While the squash is roasting, prepare the filling according to the recipe instructions. Common ingredients include cooked ground beef, black beans, corn, tomatoes, and spices.
  • Stuff the squash: Once the squash is roasted and the filling is ready, spoon the filling into the squash halves. Top with cheese and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  • Serve and enjoy: Garnish the stuffed acorn squash with fresh herbs and serve immediately.

Conclusion:

Southwest stuffed acorn squash is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a great way to use up leftover cooked ground beef or turkey, and it is also a good source of vitamins, minerals, and fiber. With its vibrant flavors and colors, this dish is sure to be a hit at your next gathering.

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