Name: Southwest Stuffed Acorn Squash
Ingredients: acorn squashes; 2tablespoons olive oil; ½teaspoon salt; ¼teaspoon pepper; 1 ¾cups vegetable stock; 1cup brown rice; 1tablespoon olive oil; red onion; 1clove garlic; bell pepper; ½teaspoon salt; ¼teaspoon pepper; 1teaspoon chili powder; ½teaspoon cumin; ½teaspoon paprika; ¼teaspoon onion powder; ¼teaspoon cayenne pepper; ¼teaspoon dried oregano; 15oz black beans; 11oz corn; 10oz roasted diced tomato; ½cup shredded cheese blend; avocado; fresh cilantro

Southwest Stuffed Acorn Squash

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Southwest Stuffed Acorn Squash is an impressive dinner. Made with acorn squashes, olive oil, salt, pepper and vegetable stock, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.

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👨‍🍳 Instructions

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!

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