Southwestern Stuffed Acorn Squash Recipes

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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

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

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2018-12-18  · Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam …
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  • Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
  • To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
  • Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with 1/4 teaspoon of the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.
  • Meanwhile, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam for 5 minutes. Uncover and fluff the quinoa with a fork.
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  • 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.
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Top Asked Questions

How to cook stuffed squash in oven?
Serve this stuffed squash with warmed corn tortillas for wrapping up bites of all the tasty ingredients. Preheat oven to 375°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.
What is the best way to cook acorn squash?
Chopped parsley and green onion offer lots of irresistible fresh flavor, and toasted pepitas (pumpkin seeds) contribute some savory crunch. I treat my acorn squash the same as I do spaghetti squash —rubbed lightly with olive oil and baked cut-side down so the edges develop some delicious caramelization.
What to serve with acorn squash?
Roasted acorn squash halves topped with herbed quinoa make a delicious holiday-worthy main dish. It’s the perfect option if you’re serving vegetarian and gluten-free eaters. This recipe is simple enough to put together on a relaxed weeknight, too. Pour yourself a glass of wine and let’s make some stuffed squash!
How much acorn squash do I need to make a quinoa salad?
As written, you should have exactly enough filling to stuff four medium squash halves. If you’re using particularly large acorn squash or wanting to up the protein content of this meal, you can stir one can of chickpeas (rinsed and drained) into the quinoa mixture as described in the recipe notes.

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