Southwest Stuffed Acorn Squash Recipe
Introduction
Southwest Stuffed Acorn Squash is a flavorful and satisfying dish perfect for a cozy dinner. This recipe combines tender acorn squash with a vibrant filling of beans, corn, spices, and melted cheese for a wholesome meal.
Ingredients
- 2 medium acorn squashes
- 1 cup cooked black beans
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Monterey Jack)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Cut each acorn squash in half and scoop out the seeds to create a cavity for stuffing.
- Step 2: In a bowl, combine black beans, corn, chili powder, cumin, salt, and pepper. Mix until evenly coated with spices.
- Step 3: Spoon the bean and corn mixture into each squash half, packing it gently but leaving a little space at the top.
- Step 4: Sprinkle shredded cheese evenly over the filled squash halves.
- Step 5: Place the stuffed squashes on a baking sheet and bake for 35–40 minutes, or until the squash is tender and the cheese is melted and golden.
- Step 6: Let the stuffed squash cool for a few minutes, then serve warm.
Tips & Variations
- For extra flavor, add diced onions and bell peppers to the filling mixture before stuffing.
- Use a blend of cheeses like pepper jack and cheddar for a spicy cheesy topping.
- Swap black beans with pinto or kidney beans based on preference.
- Add a dollop of sour cream or guacamole on top when serving for added creaminess.
Storage
Store any leftover stuffed acorn squash in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes to keep the squash tender and the filling warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dish ahead of time?
Yes, you can prepare the filling and stuff the squash in advance. Keep them covered in the refrigerator and bake just before serving.
Can I use a different type of squash?
While acorn squash works best due to its shape and sweetness, you can also try delicata or spaghetti squash as alternatives, adjusting cooking time accordingly.
PrintSouthwest Stuffed Acorn Squash Recipe
A delicious and hearty Southwest Stuffed Acorn Squash recipe featuring roasted acorn squash halves filled with a flavorful mixture of beans, corn, spices, and melted cheese. This recipe is perfect for a cozy, nutritious meal that highlights seasonal produce with a Southwestern twist.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Southwestern
- Diet: Vegetarian
Ingredients
Acorn Squash
- 2 medium acorn squashes, halved and seeded
Stuffing Mixture
- 1 cup cooked black beans (or canned, drained and rinsed)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 1 tablespoon olive oil
Instructions
- Prepare the Squash: Preheat your oven to 400°F (200°C). Carefully cut each acorn squash in half and scoop out the seeds. Brush the cut sides with olive oil and season lightly with salt and pepper. Place the squash halves cut side down on a baking sheet lined with parchment paper or foil.
- Roast the Squash: Roast the acorn squash halves in the preheated oven for about 30-35 minutes until tender but still holding their shape. Remove from the oven and carefully flip them over so the cut side is facing up.
- Make the Stuffing: In a mixing bowl, combine the black beans, corn, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Mix well to evenly distribute the spices.
- Stuff the Squash: Spoon the bean and corn mixture evenly into each roasted acorn squash half. Top each stuffed squash with shredded cheddar cheese.
- Bake the Stuffed Squash: Return the stuffed acorn squashes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven and let cool slightly before serving. Enjoy your flavorful Southwest Stuffed Acorn Squash as a satisfying main dish or a hearty side.
Notes
- For extra flavor, consider adding diced onions or bell peppers to the stuffing mixture.
- You can substitute black beans with pinto or kidney beans if preferred.
- Adjust the spice levels according to your taste by adding more chili powder or a dash of cayenne pepper.
- This recipe is vegetarian but can be made vegan by omitting the cheese or using a plant-based cheese alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
Keywords: Stuffed Acorn Squash, Southwest Stuffed Squash, Vegetarian Stuffed Squash, Roasted Acorn Squash, Bean and Corn Stuffing
