Mexican-Inspired Stuffed Acorn Squash recipe

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Ingredients

2 (1 pound) acorn squash, halved and seeded
1 tablespoon olive oil, or to taste
1 medium white onion, diced
1 medium green bell pepper, chopped
1 (16 ounce) can black beans, rinsed and drained
1 (16 ounce) can diced tomatoes
1 cup frozen corn
1 cup shredded Mexican cheese blend
1 teaspoon ground cumin, or to taste

Nutrition Info

398.1 calories
carbohydrate: 60.7 g
cholesterol: 25 mg
fat: 12.6 g
fiber: 14.4 g
protein: 17.4 g
saturatedFat: 6.7 g
servingSize: -
sodium: 777.4 mg
sugar: 10.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Fill a baking pan with 1/2 inch of water.

  2. Place squash halves, cut-sides down, in the prepared pan.

  3. Bake in the preheated oven for 30 to 40 minutes.

  4. While squash is baking, heat oil in a nonstick skillet over medium heat, stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from heat and stir in beans, tomatoes, and frozen corn.

  5. Remove squash from the oven. Carefully turn each half over, fill with bean and veggie mixture, and top with shredded cheese.

  6. Return to the oven and bake until cheese is bubbling and squash is tender, about 20 more minutes.

Recipe Yield

4 squash halves

Recipe Note

This stuffed acorn squash is a hearty vegetarian meal that is especially tasty on a chilly fall evening. It is easy to prepare extra and save since this recipe is also great the next day. Feel free to experiment with different beans and veggies to find your favorite combination!

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