Southwest Stuffed Acorn Squash
This hearty and flavorful stuffed acorn squash is filled with a delicious combination of spicy ground beef, black beans, corn, and cheese, all baked to perfection and served with fresh salsa for an extra kick of flavor.
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Cut off the ends of squash before cutting squash in half horizontally. Scoop out seeds and save for roasting.
- 3
Drizzle squash with olive oil and sprinkle salt and pepper. Place cut-side up on a parchment paper-lined baking sheet.
- 4
Bake for 40 minutes, or until tender.
- 5
In a medium saucepan, add vegetable stock and rice.
- 6
Stir and bring to boil over high heat.
- 7
Cover and simmer for 45 minutes. Remove saucepan from heat.
- 8
Heat olive oil in a large saucepan or skillet over medium heat.
- 9
Add onions, stirring frequently until translucent.
- 10
Add garlic and cook until fragrant.
- 11
Add bell pepper, salt, pepper, chili powder, cumin, paprika, onion powder, cayenne pepper, and dried oregano. Stir until spices are evenly distributed.
- 12
Mix in black beans, corn, tomatoes, and cooked rice.
- 13
Fill squash halves with rice mixture and sprinkle with cheese.
- 14
Bake for 5 minutes, or until cheese is melted.
- 15
Top with avocado slices and cilantro.
- 16
Enjoy!
Recipe from tasty.co
Comments
Ingredients delivered in ~45 min
via Instacart from 1,400+ stores
Ingredients (22)
- •2 acorn squashes
- •2 tablespoons olive oil
- •½ teaspoon salt
- •¼ teaspoon pepper
- •1 ¾ cups vegetable stock
- •1 cup brown rice, rinsed
- •1 tablespoon olive oil
- •½ red onion, diced
- •1 clove garlic, minced
- •1 bell pepper, diced
- •1 teaspoon chili powder
- •½ teaspoon cumin
- •½ teaspoon paprika
- •¼ teaspoon onion powder
- •¼ teaspoon cayenne pepper
- •¼ teaspoon dried oregano
- •15 oz black beans, 1 can, drained and rinsed
- •11 oz corn, 1 can, drained and rinsed
- •10 oz roasted diced tomato, 1 can
- •½ cup shredded cheese blend
- •avocado, sliced, to serve
- •fresh cilantro, chopped, to serve