Name: Mexican-Inspired Stuffed Acorn Squash
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Acorn squash, halved and seeded - 2 (1 pound); Olive oil, or to taste - 1 tablespoon; White onion, diced - 1 medium; Green bell pepper, chopped - 1 medium; Black beans, rinsed and drained - 1 (16 ounce) can; Diced tomatoes - 1 (16 ounce) can; Frozen corn - 1 cup; Shredded Mexican cheese blend - 1 cup; Ground cumin, or to taste - 1 teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mexican-Inspired Stuffed Acorn Squash

1. Acorn squash, halved and seeded - 2 (1 pound)

2. Olive oil, or to taste - 1 tablespoon

3. White onion, diced - 1 medium

4. Green bell pepper, chopped - 1 medium

5. Black beans, rinsed and drained - 1 (16 ounce) can

6. Diced tomatoes - 1 (16 ounce) can

7. Frozen corn - 1 cup

8. Shredded Mexican cheese blend - 1 cup

9. Ground cumin, or to taste - 1 teaspoon

How to cook deliciously - Mexican-Inspired Stuffed Acorn Squash

1. Stage

Preheat the oven to 425 degrees F (220 degrees C). Fill a baking pan with 1/2 inch of water.

2. Stage

Place squash halves, cut-sides down, in the prepared pan.

3. Stage

Bake in the preheated oven for 30 to 40 minutes.

4. Stage

While squash is baking, heat oil in a nonstick skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from heat and stir in beans, tomatoes, and frozen corn.

5. Stage

Remove squash from the oven. Carefully turn each half over, fill with bean and veggie mixture, and top with shredded cheese.

6. Stage

Return to the oven and bake until cheese is bubbling and squash is tender, about 20 more minutes.