Southwestern Stuffed Acorn Squash Recipes

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SOUTHWESTERN STUFFED ACORN SQUASH



Southwestern Stuffed Acorn Squash image

Southwestern Stuffed Acorn Squash

Provided by Culinary Team

Categories     Main Course

Time 1h30m

Number Of Ingredients 13

3 each fresh acorn squash
5 oz turkey sausage patty
1 each fresh yellow onions (chopped)
1/2 each fresh red bell peppers (chopped)
1 cloves fresh garlic (minced)
1 Tbsp chili powder
1 tsp ground cumin
2 cups fresh cherry tomatoes (quartered)
15 oz canned black beans (drained and rinsed)
1/2 tsp kosher salt
2 tsp hot chipotle pepper sauce
1 cup shredded Swiss cheese
2 sprays cooking spray

Steps:

  • Preheat oven to 375F. 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.
  • 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 (to taste), 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 325F. 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 kcal, Carbohydrate 36 g, Protein 14 g, Fat 7 g, SaturatedFat 4 g, Sodium 480 mg, Fiber 8 g, Sugar 9 g, ServingSize 1 serving

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

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

SOUTHWESTERN STUFFED ACORN SQUASH



Southwestern Stuffed Acorn Squash image

These squash halves are meals unto themselves and a fun presentation for guests. Not only are they easy to make even for a larger group, they're also incredibly tasty. Leave hot sauce on the table so folks can set their own level of heat.

Categories     Entrees

Yield 6 (380 g)

Number Of Ingredients 10

5 oz. turkey sausage
1 onion, chopped
½ red bell pepper, chopped
1 clove garlic, minced
1 Tbsp. chili powder
1 tsp. cumin
2 cups chopped cherry tomatoes
1 (15 oz.) can low-sodium black beans, drained and rinsed
½ tsp. salt
1 cup shredded Swiss cheese

Steps:

  • Preheat oven to 375ºF. Lightly coat a large baking sheet with cooking spray. Cut squash in half and remove seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender (40-45 minutes). Coat a large skillet with cooking spray and heat over medium. Add sausage and cook, stirring and breaking up, until lightly browned (3-5 minutes). Add onion and bell pepper and cook until softened (3-5 minutes). Stir in garlic, chili powder, and cumin and cook until lightly fragrant (30 seconds). Stir in tomatoes, beans, and salt, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down (10-12 minutes). When the squash are tender, reduce oven temperature to 325ºF. 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 (8-10 minutes).

Nutrition Facts :

STUFFED ACORN SQUASH



Stuffed Acorn Squash image

Very easy acorn squash with stuffing, that even the kids like, when you want to do something with it besides just butter and brown sugar!

Provided by Weavre

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h10m

Yield 2

Number Of Ingredients 8

1 acorn squash, halved and seeded
4 tablespoons butter, divided
4 tablespoons brown sugar, divided
2 cups dry bread stuffing mix, divided
1 ½ cups chicken broth, divided
salt and pepper to taste
garlic powder to taste
onion powder to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
  • Bake in preheated oven for 60 minutes, or until squash is very tender.

Nutrition Facts : Calories 1230 calories, Carbohydrate 216.2 g, Cholesterol 66.8 mg, Fat 30.6 g, Fiber 17.4 g, Protein 25.8 g, SaturatedFat 16.4 g, Sodium 4671.2 mg, Sugar 52.4 g

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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