Southwestern Stuffed Acorn Squash 6 Servings Recipes

SOUTHWEST STUFFED ACORN SQUASH RECIPE BY TASTY

Southwest Stuffed Acorn Squash Recipe by Tasty image

Here's what you need: acorn squashes, olive oil, salt, pepper, vegetable stock, brown rice, olive oil, red onion, garlic, bell pepper, salt, pepper, chili powder, cumin, paprika, onion powder, cayenne pepper, dried oregano, black beans, corn, roasted diced tomato, shredded cheese blend, avocado, fresh cilantro

Provided by Betsy Carter

Categories Dinner

Yield 4 servings

Number Of Ingredients 24

Ingredients

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
½ teaspoon salt
¼ teaspoon pepper
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

Steps:

Preheat oven to 400°F (200°C).
Cut off the ends of squash before cutting squash in half horizontally. Scoop out seeds and save for roasting.
Drizzle squash with olive oil and sprinkle salt and pepper. Place cut-side up on a parchment paper-lined baking sheet.
Bake for 40 minutes, or until tender.
In a medium saucepan, add vegetable stock and rice.
Stir and bring to boil over high heat.
Cover and simmer for 45 minutes. Remove saucepan from heat.
Heat olive oil in a large saucepan or skillet over medium heat.
Add onions, stirring frequently until translucent.
Add garlic and cook until fragrant.
Add bell pepper, salt, pepper, chili powder, cumin, paprika, onion powder, cayenne pepper, and dried oregano. Stir until spices are evenly distributed.
Mix in black beans, corn, tomatoes, and cooked rice.
Fill squash halves with rice mixture and sprinkle with cheese.
Bake for 5 minutes, or until cheese is melted.
Top with avocado slices and cilantro.
Enjoy!

Nutrition Facts : Calories 973 calories, Carbohydrate 154 grams, Fat 34 grams, Fiber 28 grams, Protein 22 grams, Sugar 13 grams

SOUTHWESTERN STUFFED ACORN SQUASH

Southwestern Stuffed Acorn Squash image

Cumin and chili powder season a filling of turkey sausage, tomatoes, black beans and Swiss cheese for creamy acorn squash. Serve this stuffed squash with warmed corn tortillas for wrapping up bites of all the tasty ingredients.

Provided by EatingWell Test Kitchen

Categories Healthy Acorn Squash Recipes

Time 1h30m

Number Of Ingredients 12

Ingredients

3 acorn squash, (3/4-1 pound each)
5 ounces bulk turkey sausage
1 small onion, chopped
1/2 medium red bell pepper,chopped
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cups chopped cherry tomatoes
1 15-ounce can black beans, rinsed (see Tip)
½ teaspoon salt
Several dashes hot red pepper sauce, to taste
1 cup shredded Swiss cheese

Steps:

Preheat oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray.
Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.
Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
When the squash are tender, reduce oven temperature to 325 degrees . Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.

Nutrition Facts : Calories 250.5 calories, Carbohydrate 35.9 g, Cholesterol 29.5 mg, Fat 7.2 g, Fiber 7.6 g, Protein 14.1 g, SaturatedFat 3.9 g, Sodium 478.4 mg, Sugar 9 g

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