Southwest 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
Scale
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
