Southwest Stuffed Acorn Squash

You might still have a few different types of fall squash in your grocery store produce section. If so, this would be a fun new recipe for you to try out. We recently posted about Broccoli and Cheese Stuffed Spaghetti Squash, which is a new and different spin on Italian cuisine.

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)

1. Preheat oven to 400 degrees.
2. Cut off the ends of each squash and then cut each squash in half horizontally. Scoop out seeds with a spoon.
3. 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.
4. Bake for 40 minutes, or until tender.
5. In a medium saucepan, add vegetable stock and rice. Stir and bring to boil over high heat.
6. Cover and simmer for 45 minutes. Remove saucepan from heat.
7. Heat olive oil in a large saucepan or skillet over medium heat.
8. Add onions, stirring frequently until translucent.
9. Add garlic and cook until fragrant.
10. Add salt, pepper, chili powder, cumin, paprika, onion powder, cayenne pepper, and dried oregano. Stir until spices are evenly distributed.
11. Mix in black beans, corn, tomatoes, and cooked rice.
12. Fill squash halves with rice mixture and sprinkle with cheese.
13. Bake for 5 minutes, or until cheese is melted.
14. 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.

Enjoy!

Earthquake Cake

We made this doctored cake a few months ago and I'm just now getting around to posting it for you guys. It was ooey-gooey delicious, and it just might be the easy cake recipe you're looking for with upcoming holiday potlucks around the corner!

With just 6 ingredients, it doesn't get any easier than this, and you don't even have to make a separate frosting for it. A second "batter" gets baked into the cake and it kind of frosts itself!

Earthquake Cake

1 cup sweetened flaked coconut
1 cup chopped pecans
1 box Devil's food cake mix
1 stick butter, softened
1 8 oz. package cream cheese, softened
1 lb. confectioner's sugar
1 cup chocolate chips (optional)

1. Preheat oven to 350 degrees.
2. Spray a 9 x 13 baking dish with cooking spray and sprinkle with coconut and pecans. Set aside. 
3. Mix cake mix according to package directions and pour over coconut and pecans.
4. Cream together butter, cream cheese, and confectioner's sugar. Spoon this mixture randomly over top of the cake mix.
5. Sprinkle chocolate chips over top of the cream cheese mixture if you're using them.
6. Bake for 45 minutes. Enjoy!

Notes:

Some versions of this recipe call for you to swirl the cream cheese layer with the cake batter layer before baking. I opted not to do this because, quite frankly, dropping the cream cheese mixture into the cake batter and leaving it is what causes the "earthquake" effect when it bakes. Swirling the two layers together would create more of a marble effect.

This cake is supposed to be a gooey cake, so testing for done-ness with a toothpick in the center of the cake will not work. It will be a little jiggly in the center when you remove it from the oven, but the sides will be done. Look at this yummy cake!

The original recipe called for German Chocolate cake mix, but I substituted Devil's food cake mix and it did not disappoint!

I opted not to add chocolate chips because the recipe already looked pretty decadent. I can only imagine that they send it right over the top!