Southwest Stuffed Acorn Squash
A flavorful and hearty vegetarian dish featuring roasted acorn squash filled with a spicy rice and bean mixture, topped with cheese and fresh herbs.
Ingredients
Acorn Squash
- 2 pieces acorn squash (halved and seeded)
- 0.5 cups sliced green onions
- 2.5 teaspoons chili powder
- 1.5 teaspoons ground cumin
- 0.5 teaspoons garlic powder
- 4 ounces diced green chiles
- 15 ounces fire roasted tomatoes (drained)
- 1 cups canned black beans (rinsed and drained)
- 0.5 cups frozen corn
- 1 cups cooked white or brown rice
- to taste Salt and pepper
- 0.5 cups shredded Colby Jack or cheddar cheese
- for garnish Cilantro and extra sliced green onions (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil.
- Cut acorn squash in half, scoop out seeds, and roast cut side up for 45 minutes until tender.
- Cook green onions in olive oil, then add remaining ingredients (except cheese) and heat through.
- Fill roasted squash with rice mixture, top with cheese, and bake for 5 minutes until melted.
- Garnish with green onions and cilantro before serving.
Notes
Roasting the squash enhances flavor; adjust seasoning as needed.