Don’t know what to do with your winter squash? Try this savory recipe with basic ingredients you might already have in your pantry. Acorn squash is available year-round; however, its peak season is early fall and winter. For the best selection, look for a good balance of green and orange coloring. Acorn squash tastes sweet, nutty, and smooth while obtaining a vibrant autumn shade. They’re a great source of vitamin C, vitamin A, iron, and riboflavin. You may also substitute acorn squash with pumpkin or any other winter squash.

Taco-Stuffed Acorn Squash

Prep time: 15 min

Total: 40 min


Serving Size

Serves 6, half an acorn per serving


acorn squash

1 ½ cups cooked quinoa, brown rice, or grain of your choice

can (14.5 oz) diced tomatoes

can (11 oz) corn, drained

can (15 oz) black beans, drained

cup shredded sharp cheddar

bunch green onions, thinly sliced

tablespoons cilantro, chopped



  • Fork
  • Spoon
  • Sharp knife
  • Cutting board
  • Parchment-lined baking sheet
  • Large bowl



  1. Preheat oven to 400°F.
  2. Pierce acorn squash with a fork 2-3 times. Microwave each squash separately for 6 minutes, or just until the flesh becomes tender enough to yield when pressed. Slice in half, remove seeds with a spoon and place cut-side up (skin down) on a parchment-lined baking sheet.
  3. In a large bowl, stir together quinoa, tomatoes, corn, black beans, cheddar, and green onions. Spoon into the center of each acorn squash. Bake for 20-25 minutes, or until cheese is melted.
  4. Garnish with cilantro, if desired.


Chef’s Notes

Mix diced chicken, cooked ground beef or carnitas in with your stuffing for a heartier meal.

(recipe source: