Southwestern Stuffed Acorn Squash

Yum, yum, yum, yum, YUM.

Southwestern Stuffed Acorn Squash

Squash lovers, you MUST try this recipe.  I’ve been itching to make acorn squash for a while, and like I mentioned in this week’s Weekly Eats post, I certainly wasted no time diving into the flavors of fall last week.  Combined with the Southwestern flavors of cilantro, black beans, corn, etc. – this dish was TOTALLY up my alley.  Tim and I had so much fun making (and eating) it together!

Southwestern Stuffed Acorn Squash

Recipe inspired by but adapted from Eating Well

Ingredients

  • 3 whole acorn squash
  • 1 pound of ground turkey
  • 1 small yellow onion, chopped
  • 1 small green chile pepper, chopped
  • 1 red bell pepper, chopped
  • 1 clove garlic, minced
  • 1 15-ounce can black beans, rinsed
  • Cooked corn, amount estimated
  • Cherry tomatoes, halved, amount estimated
  • Cilantro, chopped, about 1/2 cup
  • 1 cup shredded mozzarella cheese
  • S&P to taste

Directions

  1. Preheat oven to 375°F.  Lightly coat a large baking sheet with cooking spray.
  2. Cut squash in half horizontally.  Scoop out and discard seeds.  Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.
  3. Meanwhile, lightly coat a large skillet with cooking spray and heat over medium heat.  Add ground turkey and cook until lightly browned.  Add onion and bell pepper and cook, stirring often, until softened, 3 to 5 minutes.
  4. Stir in garlic and cook for 30 seconds.
  5. Stir in tomatoes, chile pepper, corn, beans, and s&p.
  6. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
  7. When the squash are tender, reduce oven temperature to 325°.  Fill the squash halves with the turkey mixture. Top with cheese.  Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.
  8. Once complete, sprinkle with cilantro and enjoy!

Southwestern Stuffed Acorn Squash

This is a perfect fall meal.  My only suggestion would be to add a few more spices into the mix.  The squash is so sweet that you could probably add more and it wouldn’t offset the flavor too much at all!  Maybe some chile powder?

Southwestern Stuffed Acorn Squash

This lasted us two dinners as we each ate one and a half of the six halves per serving (if that makes any sense).  We will definitely be making this meal again, and I think it would be a crowd pleaser for a fall dinner party.  If nothing else, you guys, please put this on your meal plans for next week!

What’s your idea of a perfect fall meal?  Mine is anything with butternut squash, acorn squash, or PUMPKIN!  With a pumpkin beer of course.

I am finishing up my last day at our Minnesota office and then flying home tonight.  I am excited to unplug this weekend and spend some quality time with Tim because we haven’t seen each other in over a week!  He was away last Thursday through Sunday for a bachelor party, didn’t get home last Sunday until after midnight, and I flew out for work at 8am last Monday morning.  Tonight we have a date with a fall inspired homemade pizza, a bottle of red organic wine, and the season première of Homeland that we didn’t get to watch last week.  And tomorrow we are going to try to go apple picking before we head over to my friend Shannon‘s dinner party at night.  It should be a great weekend!  Hope you guys get to unplug and enjoy your weekends too.  Catch you on Monday!

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15 thoughts on “Southwestern Stuffed Acorn Squash

  1. Pingback: Turkey Stuffed Acorn Squash | Fearless Food & Fitness

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  5. I made this last week and it was delish!! Soooo, I wanted to make it again tonight! I thought I had more acorn squash from our CSA but turns out I only have one but 4 butternut and 4 spaghetti…. Do you think I could use butternut squash instead of the acorn??

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