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97% would make again

Southwest Stuffed Acorn Squash

Tasty Team


for 4 servings

  • 2 acorn squashes
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 ¾ cups vegetable stock (415 mL)
  • 1 cup brown rice (200 g), 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 beans (425 g), 1 can, drained and rinsed
  • 11 oz corn (310 g), 1 can, drained and rinsed
  • 10 oz roasted diced tomato (285 g), 1 can
  • ½ cup shredded cheese blend (50 g)
  • avocado, sliced, to serve
  • fresh cilantro, chopped, to serve

Nutrition Info

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    Calories 973
    Fat 34g
    Carbs 154g
    Fiber 28g
    Sugar 13g
    Protein 22g

Estimated values based on one serving size.


  1. Preheat oven to 400°F (200°C).
  2. Cut off the ends of squash before cutting squash in half horizontally. Scoop out seeds and save for roasting.
  3. Drizzle squash with olive oil and sprinkle salt and pepper. 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.
  6. Stir and bring to boil over high heat.
  7. Cover and simmer for 45 minutes. Remove saucepan from heat.
  8. Heat olive oil in a large saucepan or skillet over medium heat.
  9. Add onions, stirring frequently until translucent.
  10. Add garlic and cook until fragrant.
  11. Add bell pepper, salt, pepper, chili powder, cumin, paprika, onion powder, cayenne pepper, and dried oregano. Stir until spices are evenly distributed.
  12. Mix in black beans, corn, tomatoes, and cooked rice.
  13. Fill squash halves with rice mixture and sprinkle with cheese.
  14. Bake for 5 minutes, or until cheese is melted.
  15. Top with avocado slices and cilantro.
  16. Enjoy!

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