Tex-Mex Stuffed Acorn Squash
The stuffed squash is hearty enough to be served as main dinner dish.
This Tex-Mex stuffed acorn squash is the kind of cozy, flavor-packed dinner that’s as satisfying as it is wholesome. Each squash half is filled with a bold mixture of ground beef, black beans, corn, and spices, then topped with cheese and baked until bubbly.
It’s hearty enough to serve as a full meal, and it’s easy to make ahead or customize. The sweetness of the roasted acorn squash pairs perfectly with the zesty, savory filling—especially when served with a cool salad or a few slices of ripe avocado.
What You’ll Like About This Dish
Full-flavored and filling. The Tex-Mex beef and bean filling makes this a satisfying main dish.
Seasonal but flexible. A great use for fall and winter squash—but adaptable to year-round ingredients.
Great for make-ahead. Prepare the components in advance for a stress-free dinner.
Ingredient Notes
- Acorn squash: Choose medium-sized squash—about 1¼ to 1½ pounds each—for the best single-serving size.
- Ground beef: Use lean beef to balance the richness of the squash.
- Onion and garlic: Aromatics that build the base flavor of the filling.
- Bell pepper: Adds color and sweetness; use red or green.
- Black beans: Canned and drained; they add texture and protein.
- Tomato sauce: Binds the filling and adds a tangy depth.
- Corn kernels: Frozen, fresh, or canned all work well.
- Chili powder and cumin: Classic Tex-Mex seasonings for warmth and spice.
- Cilantro: Adds brightness—optional but nice for freshness.
- Shredded cheese: Use a taco blend, cheddar, or Monterey Jack for melty richness on top.
Steps to Make Tex-Mex Stuffed Acorn Squash
- Preheat the oven and prep the baking dish with foil and a bit of water.
- Halve and seed the acorn squash, spray with oil, and roast cut-side down until tender.
- Brown the ground beef in a skillet with onion; add garlic and bell pepper and cook briefly.
- Stir in the beans, corn, tomato sauce, seasonings, and cilantro.
- Once squash is cool enough to handle, fill each half with the beef and bean mixture.
- Return to the oven and bake until heated through, then top with cheese.
- Bake a few minutes longer, just until the cheese is melted.
Tips for Stuffed Squash
- Choose squash that sit flat for easy stuffing and serving.
- Bake the squash ahead of time and refrigerate until ready to stuff and finish in the oven.
- If your squash is very small, divide the filling among more halves or bake extra on the side.
- Try a fork test—squash is ready when easily pierced near the stem end.
Recipe Variations
- Vegetarian version. Skip the ground beef and double the beans—or add lentils or quinoa.
- Turkey or chicken. Use ground turkey or chicken for a lighter version.
- Spicy variation. Add chopped jalapeños or a dash of cayenne to the filling.
- Southwestern twist. Use fire-roasted corn or chipotle chili powder.
- Cheese options. Try pepper jack, cotija, or even a dollop of sour cream on top.
Serving Suggestions
- Serve with a crisp tossed salad for a complete meal.
- Add sliced avocado or guacamole for creaminess.
- Pair with cornbread, tortilla chips, or a side of rice.
- Top with extra cilantro or a squeeze of lime for brightness.
How to Store Stuffed Acorn Squash
Refrigerate: Store leftover stuffed squash halves in an airtight container for up to 4 days. Cool completely before refrigerating.
Freeze: Wrap tightly and freeze for up to 2 months. For best texture, remove cheese before freezing and add fresh when reheating.
Reheat: Warm covered in a 350°F oven until heated through. You can also reheat in the microwave in 1-minute intervals, but the texture is best from the oven.
Tex-Mex Stuffed Acorn Squash
Ingredients
- 2 acorn squash, about 1 1/4 to 1 1/2 pounds each
- 8 ounces lean ground beef
- 1/2 cup onion, chopped
- 1 clove garlic, minced
- 1/4 cup bell pepper, green or red, chopped
- 1 15-oz can black beans, drained and rinsed
- 8 ounces tomato sauce
- 1 cup corn kernels
- 1/2 teaspoon salt
- Dash pepper
- 1 1/2 teaspoons chili powder
- 1/4 teaspoon ground cumin
- 2 tablespoons fresh chopped cilantro
- 1 cup cheese, shredded, for topping (Mexican blend, taco-seasoned, or cheddar)
Instructions
- Preheat the oven to 350 F.
- Line a 9-by-13-by-2-inch baking pan with foil; spray the foil with cooking oil spray or grease it lightly.
- Cut both of the acorn squash in half lengthwise and scoop out the seeds. Spray the cut sides with cooking oil spray and place the halves, cut side down, on the foil. Add about 1/2 inch of water to the pan and then cover it with foil. Bake for 45 to 55 minutes or until the squash is fork-tender.
- Crumble the beef into a large skillet and place the pan over medium heat. Add the onion and cook until the meat is no longer pink, stirring frequently. Add the garlic and bell pepper and cook for 2 minutes longer, stirring frequently.
- Add the drained black beans, corn, salt and pepper, chili powder, and cumin; heat through and then set aside or refrigerate until the squash is tender.
- When the squash is cool enough to handle, stuff it with the beef and bean mixture. Arrange the stuffed squash in the baking pan.
- Bake for about 20 to 25 minutes, until hot. Top with the shredded cheese and continue baking for a few minutes longer or until the cheese is melted.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
