Tex-Mex stuffed Acorn Squash

by Sheena Posted on November 12, 2012

Eating Mexican food doesn’t have to leave you feeling guilty about it afterwords. My husband, being a Southern Californian, loves Mexican food. I do enjoy a good taco or burrito, but my waist line cannot tolerate too many trips to the local taqueria. I decided to put a little fall festive twist on last night’s mexican inspired dinner, and the result was flavorful, filling, delicious and most importantly HEALTHY. Stock up on the season’s best squash to add a little variety to your week night.

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Tex-Mex stuffed Acorn Squash
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 2 acorn squash
  • 2 Tbsp extra-virgin olive oil
  • 1 yellow onion, finely diced
  • 2 green bell peppers, diced
  • 1 cloves garlic, minced
  • 1 small red chile pepper, minced (or jalapeño)- optional for a little heat
  • 1 can of corn
  • 1 Tbsp ground cumin
  • 1 Tbsp chili powder
  • 1 Tbsp paprika
  • 1 tsp cayenne pepper
  • 1 can black beans, drained and rinsed
  • 1-2 Tbsp sour cream
  • 1 cup shredded cheddar cheese
  • 1 pinch coarse salt and freshly ground pepper

Instructions
  1. Place oven at 350 degrees
  2. Cut acorn squash in half. With cut side facing up, use a basting brush to brush olive oil over cut surface. Place on foil-lined baking pan.
  3. Bake for 25 mins- until soft
  4. While squash is baking, heat olive oil in skillet
  5. Cook onions until slightly caramelized.
  6. Add minced garlic and allow to cook for 1 min
  7. Add green bell peppers and jalapeño (if using) and cook for 2 mins
  8. Add spices, salt and pepper
  9. Add in corn and black beans and allow to simmer over low heat until squash is ready.
  10. Remove squash from oven and one-by-one place squash on cutting board. Use ice-cream scoop to remove meat from each squash, being careful not to cut a hole in the bottom the squash skin. Place acorn squash meat into a large mixing bowl
  11. Add sour cream and corn mixture to the acorn squash meat and mix thoroughly
  12. Scoop mixture into each acorn squash shell and cover with cheese
  13. Bake until cheese is bubbly, approx 3-5 mins

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About Sheena

There are many different facets of interest in my personal and professional life. My passion for baking has developed over the past several years; I love the satisfaction of sharing my delicious treats with friends and family. My sweet tooth, and love of baking is quite contradictory of my profession. I am a dentist, and currently a post-doctoral student, studying a dental specialty. My other interest is health and fitness...again...quite controversial of my baked goods..but, I believe....all things in moderation. I enjoy running and working out, and even making healthy entrees for my husband and I. After following several other food blogs, I decided, that this would be a new hobby. I am passionate about everything I take part in, and hope that you enjoy this blog and that it inspires you to make each day delicious with homemade prepared meals....and desserts :)
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