by Diana Rattray
Tex-Mex flavors abound in this stuffed squash. The filling is made with ground beef, black beans, corn, and spicy seasonings. The stuffed squash is baked to perfection with a cheese topping.
The stuffed squash is hearty enough to be served as main dinner dish. Add a tossed salad, sliced avocado, or side of Mexican coleslaw for a delicious everyday meal.
PrintTex-Mex Stuffed Acorn Squash
Tex-Mex flavors are featured in this stuffed acorn squash recipe. The filling is made with ground beef, black beans, corn, and seasonings. A cheese topping is the perfect finishing touch.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings 1x
- Category: Squash, Ground Beef
- Method: Bake
- Cuisine: Tex-Mex
Ingredients
Scale
- 2 acorn squash (about 1 1/4 to 1 1/2 pounds each)
- 8 to 12 ounces lean ground beef
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1/4 cup chopped green or red bell pepper
- 1 15-oz can black beans, drained and rinsed
- 1 8-oz can 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 shredded cheese, 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.
