Description
A heartwarming and flavorful dish featuring acorn squash stuffed with a mixture of black beans, corn, and spices, perfect for any cozy gathering.
Ingredients
Scale
- 2 acorn squash
- 1 can black beans, drained and rinsed
- 1 cup cooked rice
- 1 cup corn (frozen or fresh)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Olive oil
- Cheese (optional for topping)
- Fresh cilantro (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squash in half and remove the seeds.
- Drizzle with olive oil, and sprinkle with salt and pepper.
- Place cut-side down on a baking sheet and roast for about 25-30 minutes until tender.
- Combine the black beans, cooked rice, corn, chili powder, cumin, paprika, salt, and pepper in a large bowl. Mix well.
- Turn the squash cut-side up and fill each half with the black bean mixture.
- Sprinkle cheese on top if desired and return to the oven for an additional 10 minutes.
- Garnish with fresh cilantro before serving.
Notes
Consider swapping in other beans or grains for variety, such as quinoa or pinto beans. Garnishing with avocado or lime adds freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: main course
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg