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Southwest Stuffed Acorn Squash

by Betsy Carter

Inspired by


for 4 servings

  • 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


  1. Preheat oven to 325°F (170°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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