Southwest Stuffed Acorn Squash
This stuffed acorn squash is such a satisfying, hearty meal! ✨
Author: The Chef
Cuisine: American
Recipe type: Breakfast
Ingredients
- 2 acorn squashes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ¾ cups vegetable stock
- 1 cup brown rice, rinsed
- 1 tablespoon olive oil
- ½ red onion, diced
- 1 clove garlic, minced
- 1 bell pepper, diced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon dried oregano
- 15 oz black bean, 1 can, drained and rinsed
- 11 oz corn, 1 can, drained and rinsed
- 10 oz roasted diced tomato, 1 can
- ½ cup shredded cheese blend
- avocado, sliced, to serve
- fresh cilantro, chopped, to serve
Instructions
- Preheat oven to 325°F (170°C).
- Cut off the ends of squash before cutting squash in half horizontally. Scoop out seeds and save for roasting.
- Drizzle squash with olive oil and sprinkle salt and pepper. 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 bell pepper, 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 and cilantro.
- Enjoy!
Watch the recipe video here:
Southwest Stuffed Acorn Squash
This stuffed acorn squash is such a satisfying, hearty meal! ✨FULL RECIPE: https://tasty.co/recipe/southwest-stuffed-acorn-squash
Posted by Tasty on Sunday, December 3, 2017
