Mexican-Inspired Stuffed Acorn Squash

Acorn squash halves stuffed with a Mexican-inspired mixture of black beans, corn, tomatoes, and Mexican cheese, make a hearty and tasty vegetarian meal.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 398 Calories

Ingredients

• 1 (16 ounce) can diced tomatoes
• 1 medium green bell pepper, chopped
• 1 cup frozen corn
• 1 cup shredded Mexican cheese blend
• 1 tablespoon olive oil, or to taste
• 2 (1 pound) acorn squash, halved and seeded
• 1 medium white onion, diced
• 1 (16 ounce) can black beans, rinsed and drained
• 1 teaspoon ground cumin, or to taste

Recipe Instructions

Step 1

Bake in the preheated oven for 30 to 40 minutes.

Step 2

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

Step 3

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

Step 4

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.

Step 5

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

Step 6

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