Southwestern-Stuffed Acorn Squash Recipe | Yummly
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Southwestern-Stuffed Acorn Squash

CHRIS964345
9Ingredients
75Minutes
530Calories
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Description

Celebrate fall produce with silky, delicious acorn squash! This week, we’re filling this versatile gourd with black beans, rice, and juicy tomatoes! Topped with gooey mozzarella, this is an amazing Southwestern twist on a traditional autumn comfort food…

From hellofresh.com

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Ingredients

US|METRIC
4 SERVINGS
  • 2 cans black beans
  • 2 Roma tomatoes
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons chili flakes
  • 1 cup mozzarella cheese
  • 1 cup whole grain rice
  • 2 acorn squash
  • 2 tablespoons olive oil
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    Directions

    1. Cook the rice.
    2. Preheat the oven to 375 degrees. In a small pot, bring 11/2 cups water to a boil with a large pinch of salt. Halve the acorn squash lengthwise (through the stem) and scoop out and discard the seeds.
    3. Drizzle the halves with 1 teaspoon olive oil and season with salt and pepper. Place the squash, cut side down, on a baking sheet and roast for 35-40 minutes, or until the flesh is easily pierced with a knife.
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    NutritionView More

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    530Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories530Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol20mg7%
    Sodium1020mg43%
    Potassium1570mg45%
    Protein24g47%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate81g27%
    Dietary Fiber21g84%
    Sugars1g2%
    Vitamin A40%
    Vitamin C60%
    Calcium30%
    Iron50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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