Southwestern Stuffed Acorn Squash Recipes

SOUTHWEST STUFFED ACORN SQUASH RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°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!

ARIZONA CHICKEN IN ACORN SQUASH

Steps:

• Preheat oven to 350°. Cut each squash lengthwise in half; discard seeds. Cut a thin slice from bottom of each squash half to allow them to lie flat. Place on a 15x10-in. baking sheet, cut side up; fill each with 1 teaspoon butter. Bake until fork-tender, 35-40 minutes., Meanwhile, in a large bowl, combine chicken, cheese, chilies, celery, sour cream, green onions, olives, paprika and pepper; spoon into squash. , Bake until filling is heated through and squash is tender, 20-25 minutes. Top with avocado and nuts.

SOUTHWESTERN STUFFED ACORN SQUASH

Steps:

• Preheat oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray.
• Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.
• Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
• When the squash are tender, reduce oven temperature to 325 degrees . Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.

SOUTHWESTERN STUFFED ACORN SQUASH

Steps:

• Preheat oven to 375ºF. Lightly coat a large baking sheet with cooking spray. Cut squash in half and remove seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender (40-45 minutes). Coat a large skillet with cooking spray and heat over medium. Add sausage and cook, stirring and breaking up, until lightly browned (3-5 minutes). Add onion and bell pepper and cook until softened (3-5 minutes). Stir in garlic, chili powder, and cumin and cook until lightly fragrant (30 seconds). Stir in tomatoes, beans, and salt, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down (10-12 minutes). When the squash are tender, reduce oven temperature to 325ºF. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted (8-10 minutes).

SOUTHWESTERN STUFFED ACORN SQUASH

Steps:

• Preheat over to 375 degrees. Lightly coat a large baking sheet with cooking spray. Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes. Meanwhile, lightly coat a large skillet with cooking spray; heat oven over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, and lightly browned (3-5 min.). Add onion and bell pepper; cook, stirring often, until softened (3-5 min.). Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down (10-12 min.). When the squash are tender, reduce oven temperature to 325. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted (8-10 min.).