But, this easy recipe is a way to incorporate Southwest flavor with a fall squash. And just like the other recipe, you serve it right in the squash, so it makes a lovely presentation for your fall table!
Southwest Stuffed Acorn Squash
2 acorn squashes
2 tablespoons olive oil
1 3/4 cups vegetable stock
1 cup brown rice, rinsed
1 tablespoon olive oil
1/2 red onion, diced
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
15 oz can black beans, drained and rinsed
11 oz can corn, drained and rinsed
10 oz can roasted diced tomato
1/2 cup shredded cheese blend
avocado slices (optional, for garnish)
sour cream (optional, for garnish)
- Preheat oven to 400 degrees.
- Cut off the ends of each squash and then cut each squash in half horizontally. Scoop out seeds with a spoon.
- Drizzle squash halves with olive oil and sprinkle with salt and pepper to taste. 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 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 or sour cream before serving.
Notes:
The 1/2 teaspoon of salt and 1/4 teaspoon of pepper are added with the other spices to the onion and garlic mixture. When salt and pepper are mentioned previously in the recipe, just season the squash halves to taste.
The ingredient list may seem off-putting at first glance, but 8 of the ingredients are spices. This is not a terribly difficult recipe to put together. My son Jaxon helped!
You may have additional rice mixture left over after stuffing the squash halves. This will be dependent on the size of the squashes you use. The rice mixture is also good eaten by itself as a side dish, or as a stuffing mixture for tacos or burritos.
The recipe as written makes enough for 4, with each person getting 1/2 of a stuffed squash as a serving.
If desired, rather than serving the rice mixture in individual "squash bowls," you could scoop out the cooked squash, mix it with the rice mixture, and bake it in a casserole dish for the last 5 minutes.
To make the recipe vegan, omit the final cheese garnish and serve with only avocado slices as a garnish.
To make the recipe vegan, omit the final cheese garnish and serve with only avocado slices as a garnish.
Enjoy!
