Description

This vegetarian southwest stuffed acorn squash features roasted acorn squash halves filled with a smoky bean and corn mixture, topped with cheese and cilantro. It’s a cozy fall dinner that’s both hearty and nutritious.

Ingredients

Scale

2 medium acorn squash halved and seeds scooped out

1 can (15 oz) black beans drained and rinsed

1 cup corn kernels fresh canned or frozen

1 medium red bell pepper diced

1 small yellow onion finely chopped

3 cloves garlic minced

2 tbsp olive oil

1 tsp ground cumin

1 tsp chili powder

salt to taste

black pepper to taste

1/2 cup shredded cheese optional

1/4 cup fresh cilantro chopped

lime wedges for serving

Instructions

1. Preheat oven to 400°F (200°C).

2. Brush acorn squash halves with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a baking sheet.

3. Roast squash for 30 to 40 minutes or until easily pierced with a fork.

4. Meanwhile heat remaining tablespoon olive oil in a skillet over medium heat. Sauté onion and bell pepper for 5 minutes until softened.

5. Add garlic cumin and chili powder and cook for 1 minute until fragrant.

6. Stir in black beans and corn and cook for 3 to 5 minutes. Season with salt and pepper.

7. Turn roasted squash cut-side up and fill each half with the bean and corn mixture.

8. Sprinkle cheese on top if using and bake for 10 minutes until heated through and cheese is melted.

9. Garnish with fresh cilantro and serve with lime wedges.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: main course
Method: baking
Cuisine: southwestern

Nutrition

Serving Size: 1 squash half
Calories: 350
Sugar: 8
Sodium: 400
Fat: 10
Saturated Fat: 4
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 50
Fiber: 10
Protein: 12
Cholesterol: 15

Keywords: acorn squash, vegetarian dinner, southwest stuffed squash, fall recipes, healthy stuffed squash, meatless meals, autumn dinner, roasted squash