SOUTHWEST STUFFED ACORN SQUASH RECIPE BY TASTY
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
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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tharanga piyadarshni
[email protected]I'm allergic to nuts, so I substituted sunflower seeds for the pine nuts in the stuffing. It turned out great!
Martins Anekwensi
[email protected]This recipe is a bit bland for my taste. I would add more spices to the stuffing, and I would also roast the squash for a longer period of time.
Puskar Khadka
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids love the crispy cheese topping, and they always ask for seconds.
md Rajan
[email protected]I love the way the spices in this recipe warm up the dish. It's the perfect comfort food for a cold fall or winter night.
Donald McGraw
[email protected]I'm not a fan of cooked squash, but this recipe has changed my mind. The squash is roasted until it's caramelized and slightly crispy, and the stuffing is moist and flavorful. I will definitely be making this again.
King Abro
[email protected]This recipe is a bit time-consuming, but it's definitely worth it. The squash is so tender and flavorful, and the stuffing is perfectly seasoned.
Slaye Dum
[email protected]I love that this recipe is so versatile. I've made it with different types of squash, and I've also changed up the stuffing ingredients. It's always delicious.
Mariana Ramirez
[email protected]I've made this recipe several times, and it's always a hit. It's a great way to use up leftover squash, and it's also a healthy and delicious meal.
Sicelo Zondi
[email protected]This recipe is perfect for a fall meal. It's hearty and comforting, and the spices are warm and inviting.
Domz Te
[email protected]I love the combination of flavors in this dish. The sweetness of the squash pairs perfectly with the savory stuffing. I also love the crispy cheese topping.
Muhmmad Maaz
[email protected]I'm not a huge fan of acorn squash, but this recipe has changed my mind. The stuffing is flavorful and savory, and the squash is cooked perfectly. I will definitely be making this again.
Muna
[email protected]This recipe is AMAZING! I love acorn squash, and this is the best way to eat it. My family raved about it, and I will definitely be making it again.