Southwest Stuffed Acorn Squash
A vibrant dish combining roasted acorn squash with a flavorful filling of black beans, rice, corn, and spices, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern
- Diet: Vegetarian
Ingredients
Scale
- 2 acorn squash
- 1 can black beans, drained and rinsed
- 1 cup cooked rice
- 1 cup corn (frozen or fresh)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Olive oil
- Cheese (optional for topping)
- Fresh cilantro (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squash in half and remove the seeds. Drizzle with olive oil, and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for about 25-30 minutes until tender.
- Combine in a large bowl the black beans, cooked rice, corn, chili powder, cumin, paprika, salt, and pepper. Mix well.
- Turn the cooked squash cut-side up and fill each half with the black bean mixture.
- Sprinkle cheese on top if desired and return to the oven for an additional 10 minutes.
- Garnish with fresh cilantro before serving.
Notes
Serve warm for the best flavor. This recipe can be easily adapted with other vegetables or spices.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 10mg
Find it online: https://www.glutenfreez.com/stuffed-acorn-squash/