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Southwest Stuffed Acorn Squash

This hearty and flavorful stuffed acorn squash is filled with a delicious combination of spicy ground beef, black beans, corn, and cheese, all baked to perfection and served with fresh salsa for an extra kick of flavor.

Tasty Team
96% would make again
Southwest Stuffed Acorn Squash

Inspired by


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

  • 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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Southwest Stuffed Acorn Squash

Inspired by