Tex Mex Stuffed Acorn Squash
Transform your dinner table with this vibrant and hearty Tex Mex Stuffed Acorn Squash recipe! Perfectly roasted acorn squash halves become the ultimate edible bowls, filled with a bold and flavorful blend of seasoned ground turkey (or beef), black beans, sweet corn, and a medley of Tex-Mex spices like cumin, chili powder, and smoked paprika. Topped with melted cheddar cheese and a sprinkle of fresh cilantro, this nutrient-packed dish is a satisfying fusion of wholesome ingredients and zesty flavors. Ready in just over an hour, it’s an ideal choice for weeknight dinners or as a festive addition to your fall and winter menu. Serve it with a squeeze of fresh lime for a tangy finish, and enjoy a healthy, gluten-free, and crowd-pleasing meal that’s as visually stunning as it is delicious!
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon ground black pepper
- 1 pound ground turkey (or ground beef)
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves minced garlic
- 2 teaspoons ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 cup cooked black beans, drained and rinsed
- 0.75 cup frozen corn kernels (or fresh)
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 4 pieces lime wedges (optional for serving)
Instructions
Preheat your oven to 400°F (200°C).
Slice each acorn squash in half lengthwise and scoop out the seeds and stringy bits. Brush the insides of each half with 1 tablespoon of olive oil and season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Place the acorn squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes or until the flesh is tender when pierced with a fork.
While the squash is roasting, heat a large skillet over medium heat and add the remaining 1 tablespoon of olive oil.
Add the diced onion and red bell pepper to the skillet and sauté for 3-4 minutes, or until softened. Stir in the minced garlic and cook for an additional 30 seconds.
Add the ground turkey to the skillet. Cook, breaking it apart with a wooden spoon, until it is browned and cooked through, about 6-8 minutes.
Stir in the ground cumin, chili powder, smoked paprika, and the remaining 0.5 teaspoon of salt and 0.5 teaspoon of black pepper. Mix well.
Add the black beans and corn to the skillet, stirring to combine. Cook for 2-3 minutes until heated through. Remove the skillet from heat.
Once the acorn squash halves are done roasting, turn them cut-side up. Fill each squash half generously with the Tex Mex stuffing mixture.
Sprinkle shredded cheddar cheese on top of the stuffed squash halves.
Return the stuffed squash to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Remove the stuffed acorn squash from the oven. Garnish with chopped fresh cilantro and serve with lime wedges on the side, if desired.
Enjoy your Tex Mex Stuffed Acorn Squash hot!
Nutrition Facts
Calories |
2998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 4973 mg | 216% | |
| Total Carbohydrate | 377.3 g | 137% | |
| Dietary Fiber | 104.7 g | 374% | |
| Total Sugars | 23.1 g | ||
| Protein | 171.1 g | 342% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1841 mg | 142% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 10547 mg | 224% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
