Tex-Mex Black Bean Corn Stuffed Acorn Squash

why make this recipe

Tex-Mex Black Bean Corn Stuffed Acorn Squash is a fantastic meal that combines delicious flavors with wholesome ingredients. This recipe is perfect for anyone looking for a hearty vegetarian option and is packed with proteins from black beans and nutrients from the squash. It’s colorful, filling, and makes a great presentation for dinner parties or family meals.

how to make Tex-Mex Black Bean Corn Stuffed Acorn Squash

Ingredients:

• 2 acorn squash, halved
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1/2 cup salsa
• 1 cup shredded pepper jack cheese
• 2 scallions, sliced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 cup chopped cilantro

Directions:

1. Preheat your oven to 425°F.
2. Brush the cut side of each squash half with olive oil and sprinkle with salt.
3. Place the squash halves cut-side down on a baking sheet and roast for 30 to 35 minutes until they are nearly tender.
4. While the squash is roasting, heat a skillet over medium heat and cook the diced bell pepper for about 4 minutes until soft.
5. Stir in the black beans, corn, chili powder, cumin, and salsa. Mix well and cook for a couple more minutes.
6. Turn the roasted squash halves over and fill each one with the bean mixture.
7. Top each filled squash with the shredded pepper jack cheese.
8. Return them to the oven and bake for another 10 to 12 minutes until the cheese is melted and the edges are slightly browned.
9. Before serving, sprinkle with sliced scallions and chopped cilantro.

how to serve Tex-Mex Black Bean Corn Stuffed Acorn Squash

Serve the stuffed acorn squash hot from the oven. They make a beautiful centerpiece on the table and can be served with a side salad or some tortilla chips for extra crunch. A dollop of sour cream or avocado can also add a nice touch for those who enjoy more creamy flavors.

how to store Tex-Mex Black Bean Corn Stuffed Acorn Squash

Store any leftover stuffed acorn squash in an airtight container in the refrigerator. They will keep well for about 2 to 3 days. You can reheat them in the oven or microwave, but the oven will help keep the squash nice and crispy.

tips to make Tex-Mex Black Bean Corn Stuffed Acorn Squash

• Make sure to choose acorn squash that is firm and free from bruises.
• Feel free to customize the filling! You can add additional vegetables, like zucchini or corn, or even some cooked quinoa for added texture.
• If you want more spice, consider adding jalapeños or increasing the amount of chili powder.

variation (if any)

For a different twist, you could use sweet potatoes instead of acorn squash or swap the pepper jack cheese for cheddar or a dairy-free alternative. If you’re looking for a more protein-packed version, try adding some cooked ground turkey or tempeh to the filling mix.

FAQs

Can I use other kinds of squash?
Yes, you can use other squash, such as butternut or delicata, but cooking times may vary.

Is this recipe gluten-free?
Yes, all the ingredients in this recipe are gluten-free. Be sure to check the salsa label to ensure it’s gluten-free as well.

Can this dish be made ahead of time?
Absolutely! You can prepare the filling and roast the squash in advance, then assemble and bake them right before serving.

Tex-Mex Black Bean Corn Stuffed Acorn Squash

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Tex-Mex
• Diet: Vegetarian

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Description

A hearty and flavorful vegetarian dish that combines black beans and corn stuffed into roasted acorn squash, perfect for dinner parties or family meals.

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Ingredients

Scale 1x2x3x

• 2 acorn squash, halved
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1/2 cup salsa
• 1 cup shredded pepper jack cheese
• 2 scallions, sliced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 cup chopped cilantro

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Instructions

1. Preheat your oven to 425°F.
2. Brush the cut side of each squash half with olive oil and sprinkle with salt.
3. Place the squash halves cut-side down on a baking sheet and roast for 30 to 35 minutes until they are nearly tender.
4. While the squash is roasting, heat a skillet over medium heat and cook the diced bell pepper for about 4 minutes until soft.
5. Stir in the black beans, corn, chili powder, cumin, and salsa. Mix well and cook for a couple more minutes.
6. Turn the roasted squash halves over and fill each one with the bean mixture.
7. Top each filled squash with the shredded pepper jack cheese.
8. Return them to the oven and bake for another 10 to 12 minutes until the cheese is melted and the edges are slightly browned.
9. Before serving, sprinkle with sliced scallions and chopped cilantro.

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Notes

Store any leftover stuffed acorn squash in an airtight container in the refrigerator for 2 to 3 days. Reheat in the oven or microwave.

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Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 10g
• Protein: 15g
• Cholesterol: 30mg