Description
A healthy vegetarian dish featuring roasted acorn squash stuffed with a flavorful Southwest-inspired mix of beans, corn, grains, and spices. Perfect for cozy fall dinners.
Ingredients
Instructions
1. Preheat the oven to 400°F (200°C).
2. Brush the inside of each squash half with 1 tbsp olive oil and season with salt and pepper.
3. Place squash halves cut-side down on a parchment-lined baking sheet and roast for 35–40 minutes until fork-tender.
4. While squash roasts, heat 1 tbsp olive oil in a skillet over medium heat.
5. Add diced onion and bell pepper and cook for 4–5 minutes until softened.
6. Stir in garlic, chili powder, cumin, smoked paprika, salt, and pepper and cook for 1 minute.
7. Add corn and black beans, stirring for 2–3 minutes until heated through.
8. Mix in cooked quinoa or rice and adjust seasoning to taste.
9. Remove squash from the oven and let cool for 5 minutes, then flip halves upright.
10. Fill each squash half with the Southwest mixture and sprinkle cheese on top if using.
11. Return to the oven for 5–7 minutes until cheese is melted.
12. Garnish with cilantro and serve with avocado slices or lime wedges.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: main course
- Method: roasting
- Cuisine: southwestern
Nutrition
- Serving Size: 1 squash half
Keywords: southwest stuffed acorn squash, healthy stuffed acorn squash, acorn squash recipes healthy, fall vegetarian recipes, roasted acorn squash, stuffed squash recipe, vegetarian fall dinner, plant-based squash, autumn comfort food, healthy fall recipes