How to Make Mexican-Inspired Stuffed Acorn Squash - A Step-by-Step Guide

Are you looking for a delicious and healthy recipe that will satisfy your cravings for Mexican food? Look no further than this Mexican-inspired stuffed acorn squash! This recipe takes the classic flavors of Mexican cuisine and combines them with the natural sweetness of roasted acorn squash for a meal that is both hearty and flavorful.

Acorn squash is a winter squash that is known for its sweet, nutty flavor and tender flesh. When roasted, it becomes the perfect vessel for a savory an...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 10 mins
  • Servings: 4
  • Yield: 4 squash halves

  • Preheat the oven to 425 degrees F (220 degrees C). Fill a baking pan with 1/2 inch of water.
  • Place squash halves, cut-sides down, in the prepared pan.
  • Bake in the preheated oven for 30 to 40 minutes.
  • 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.
  • Remove squash from the oven. Carefully turn each half over, fill with bean and veggie mixture, and top with shredded cheese.
  • Return to the oven and bake until cheese is bubbling and squash is tender, about 20 more minutes.
  • Nutrition

    398 cal.

    • Total Fat: 13g
    • Saturated Fat: 7g
    • Cholesterol: 25mg
    • Sodium: 777mg
    • Total Carbohydrate: 61g
    • Dietary Fiber: 14g
    • Total Sugars: 11g
    • Protein: 17g
    • Vitamin C: 67mg
    • Calcium: 165mg
    • Iron: 6mg
    • Potassium: 1536mg