Tex Mex Stuffed Acorn Squash Recipes

TEX-MEX STUFFED ACORN SQUASH

Steps:

• Preheat oven to 425 degrees. Coat a rimmed baking sheet with cooking spray.
• Brush cut sides and cavity of squash with oil. Sprinkle with 1/4 tsp of the pepper. Place cut side down on prepared baking sheet.
• Bake 30-40 minutes until tender (don't pierce it with a fork though). Turn cut side up.
• Mix beans, nuts, tomatoes, scallions, cumin and remaining 1/4 tsp pepper in a medum bowl.
• Spoon a heaping 1/2 cup of bean mixture into each squash half, pressing down gently to get all the filling inches Sprinkle with cheese.
• Bake 10-15 minutes, until cheese is melted and golden.

STUFFED TEX-MEX YELLOW SQUASH

Steps:

• Heat oven to 400 degrees, with rack set in the top third. Halve each squash lengthwise; slice a sliver from the rounded part of each half so it sits flat. Leaving a 1/4-inch border, scoop out halves with a small spoon; roughly chop flesh, and reserve. Place squash halves, skin side down, in a shallow baking dish. Season with salt and pepper, and set aside.
• In a large skillet, heat oil over medium-high. Add reserved chopped squash, bell pepper, scallion whites, and garlic; season with salt and pepper. Cook, stirring occasionally, until bell pepper begins to soften, 3 to 4 minutes. Add tomato paste and chili powder; cook, stirring, until fragrant, 1 minute. Add beef; cook until no longer pink, breaking up meat with a spoon, 2 to 3 minutes. Remove from heat. Stir in corn and 1/4 cup Parmesan; season with salt and pepper.
• Dividing evenly, spoon mixture into squash halves. Sprinkle with remaining 2 tablespoons Parmesan. Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes. Uncover, and bake until top is browned, 7 to 10 minutes more. Garnish with scallion greens.

ACORN SQUASH TEMPURA

Steps:

• Make the sauce: Stir together 1 cup warm water, the soy sauce, mirin, dashi powder and superfine sugar. Set aside until ready to serve.
• Make the tempura: In a bowl, whisk the flour, cornstarch, 1 teaspoon salt and the seltzer to make a loose batter, adding up to 1/2 cup more flour as needed.
• Fill a pot with 3 inches vegetable oil; bring to 350˚ F over medium heat. Working in batches, dip the squash wedges into the batter, allow the excess to drip off, then deep-fry until golden and crisp, 2 to 3 minutes. Transfer to paper towels to drain, then serve with the dipping sauce.

TEX-MEX STUFFED ACORN SQUASH

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil; set aside. Place the acorn squash in a microwave-safe bowl with 1/4 cup water. Loosely cover with plastic wrap and microwave until fork-tender, about 15 minutes.
• Meanwhile, spread the tofu on a large plate and press out the excess moisture with paper towels; set aside. Heat the olive oil in a large skillet over medium-high heat. Add the bell pepper and all but 2 tablespoons of the scallions; season with salt and pepper. Cook, stirring, until softened, about 5 minutes. Add the garlic, chili powder and cumin and stir to coat the vegetables. Add the tofu and 1/2 teaspoon salt and cook, breaking up any large chunks, until combined. Stir in the salsa. Remove from the heat.
• Set the squash halves cut-side up on the prepared baking sheet (trim the bottoms so they sit flat, if necessary). Pat dry and season the insides generously with salt and pepper. Stir half of the cheese into the tofu mixture, then divide among the squash halves. Top with the remaining cheese and bake until the filling is hot and the cheese is melted, about 10 minutes. Top with the reserved scallions and assorted toppings.