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
Serves 6, half an acorn per serving
3 acorn squash
1 ½ cups cooked quinoa, brown rice, or grain of your choice
1 can (14.5 oz) diced tomatoes
1 can (11 oz) corn, drained
1 can (15 oz) black beans, drained
1 cup shredded sharp cheddar
1 bunch green onions, thinly sliced
2 tablespoons cilantro, chopped
- Sharp knife
- Cutting board
- Parchment-lined baking sheet
- Large bowl
- Preheat oven to 400°F.
- 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.
- 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.
- Garnish with cilantro, if desired.
Mix diced chicken, cooked ground beef or carnitas in with your stuffing for a heartier meal.