Mexican-Inspired Stuffed Acorn Squash recipe
All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Ingredients
- 2 (1 pound) acorn squash, halved and seeded 1 tablespoon olive oil, or to taste 1 medium white onion, diced 1 medium green bell pepper, chopped 1 (16 ounce) can black beans, rinsed and drained 1 (16 ounce) can diced tomatoes 1 cup frozen corn 1 cup shredded Mexican cheese blend 1 teaspoon ground cumin, or to taste
Nutrition Info
- 398.1 caloriescarbohydrate: 60.7 gcholesterol: 25 mgfat: 12.6 gfiber: 14.4 gprotein: 17.4 gsaturatedFat: 6.7 gservingSize: -sodium: 777.4 mgsugar: 10.9 gtransFat: : -unsaturatedFat: : -
Directions Mexican-Inspired Stuffed Acorn Squash
Directions
-
Preheat the oven to 425 degrees F (220 degrees C). Fill a baking pan with 1/2 inch of water.
Place squash halves, cut-sides down, in the prepared pan.
Bake in the preheated oven for 30 to 40 minutes.
While squash is baking, heat oil in a nonstick skillet over medium heat, stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from heat and stir in beans, tomatoes, and frozen corn.
Remove squash from the oven. Carefully turn each half over, fill with bean and veggie mixture, and top with shredded cheese.
Return to the oven and bake until cheese is bubbling and squash is tender, about 20 more minutes.