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Southwest Stuffed Acorn Squash: 1 Amazing Recipe

Southwest Stuffed Acorn Squash
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Southwest Stuffed Acorn Squash: A Delicious & Healthy Recipe. Roasted acorn squash filled with a flavorful ground turkey, black bean, corn, and quinoa filling, topped with melted cheddar cheese. A healthy and delicious fall favorite!

Ingredients

Scale
  • 2 medium acorn squash, halved lengthwise and seeded
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeno pepper, seeded and minced (optional)
  • 2 cloves garlic, minced
  • 1 pound ground turkey or beef
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can corn, drained
  • 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
  • 1 packet (1 ounce) taco seasoning
  • 1/2 cup chicken broth
  • 1 cup cooked quinoa or rice
  • 1 cup shredded cheddar cheese, divided
  • 1/4 cup chopped fresh cilantro, for garnish
  • Sour cream or Greek yogurt, for serving (optional)
  • Avocado slices, for serving (optional)
  • Lime wedges, for serving (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Halve acorn squash lengthwise and scoop out seeds. Brush cut sides with olive oil, season with salt and pepper. Place cut-side up on a baking sheet.
  2. Roast for 45-60 minutes, or until the flesh is tender and easily pierced with a fork.
  3. While squash roasts, heat remaining olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes. Add jalapeno (if using) and garlic; cook for 1 minute until fragrant.
  4. Add ground turkey or beef and cook, breaking it up, until browned. Drain off any excess grease.
  5. Stir in black beans, corn, diced tomatoes and green chilies (Rotel), and taco seasoning. Mix well.
  6. Pour in chicken broth and bring to a simmer. Reduce heat and simmer for 10-15 minutes, allowing flavors to meld.
  7. Stir in cooked quinoa or rice.
  8. Remove roasted squash from oven. Spoon Southwest filling into squash cavities. Top with shredded cheddar cheese.
  9. Return stuffed squash to the oven and bake for another 5-10 minutes, or until cheese is melted and bubbly.
  10. Remove from oven and let cool slightly. Garnish with cilantro. Serve with sour cream or Greek yogurt, avocado slices, and lime wedges, if desired.

Notes

  • Spice it up: Add more jalapeno or cayenne pepper to the filling.
  • Vegetarian option: Substitute ground turkey/beef with vegetarian ground meat or lentils.
  • Add more veggies: Add zucchini, mushrooms, or spinach to the filling.
  • Cheese variations: Try Monterey Jack, pepper jack, or a Mexican cheese blend.
  • Make it ahead: Prepare the filling ahead of time and store it in the refrigerator for up to 2 days.
  • Freezing: Leftover stuffed squash can be frozen for up to 2 months. Wrap each half individually in plastic wrap and then place them in a freezer bag. To reheat, thaw in the refrigerator overnight and then bake in a preheated oven at 350°F (175°C) until heated through.

Nutrition

Find it online: https://tastysizzle.com/southwest-stuffed-acorn-squash-recipe/

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