Stuff Yourself on this Stuffed Squash Recipe
Nov 16, 2016
With all the types of squash that are in season, now is the time to try out some new recipes.
Most of the recipes you will find that use Acorn Squash are smothered in sugar and butter. This type of squash is much more versatile than using it just in sweet recipes.
Unlike butternut squash which is very sweet already, acorn squash has a mild flavor so it can be used in sweet or savory dishes.
Here is an all in one recipe using Acorn Squash with a Southwestern spin!
Southwest Stuffed Acorn Squash
Prep/Cook Time: 1 hour total Number of Servings: 4-6 servings
- 2 acorn squash, (around 1 pound each)
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 1 medium orange bell pepper, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1-15oz can of Rotel, drained well
- 1-15oz can no salt added black beans, rinsed
- Pinch salt (optional)
- Black pepper, to taste
- ¼ cup chopped fresh cilantro
- 1 cup shredded Colby jack 2% reduced fat cheese
- Optional: hot sauce, to taste
- Fresh salsa, avocado slices
- Non-stick cooking spray
- Preheat oven to 375°F. Spray a large baking sheet with non-stick cooking spray.
- Cut squash in half horizontally. Scoop out the seeds and throw them away.
- Place the squash cut-side down on the prepared baking sheet. Bake for about 45 minutes or until tender.
- In a large skillet over medium heat add olive oil, onion, garlic, and bell pepper and cook until softened.
- Next add the chili powder and cumin to the skillet and cook for another minute.
- Add the well-drained can of Rotel tomatoes, black beans, pinch of salt (if using), black pepper, and hot sauce (if using).
- Cover skillet and lower the heat to just a simmer for about 3-5 minutes.
- Once the squash is tender and done cooking remove the pan from the over and lower the temperature to 325 degrees. Wipe up any water from pan when turning the baked squash halves over.
- Fill the squash halves with the black bean mixture and top with cheese. Place bake into oven and bake another 8-10 minutes until the cheese has melted. Finally top with freshly chopped cilantro and salsa.
- Save the squash seeds and roast them later in the oven with olive oil and your favorite seasonings.
- Add 8oz Italian Turkey sausage or rotisserie chicken breast to the skillet with the veggies to add more protein to this dish.
Nutrition Facts (per serving, based on 6 servings):
Calories: 204 Protein: 8.5gm Total Carbohydrates: 31gm Fiber: 6gm
Total Fat: 7gm Cholesterol: 15mg Sodium: 475mg
Melanie Kluzek, Registered Dietitian for County Market