Vegetarian Mexican Inspired Stuffed Acorn Squash
Yields 6 stuffed squash halves
Servings: 6
Calories: 347.5kcal
Ingredients
- 3 acorn squashes, all roughly the same size
- 1 box Rice A Roni, Mexican style
- 1 15oz can yellow corn kernels
- 1 15oz can black beans
- 1 15oz can diced tomatoes
- 2 poblano peppers, chopped
- 1/3 cup lite sour cream
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/8 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp Trader Joes Chili Lime Seasoning, or sub an extra dash chili powder, the zest of a lime, and juice from half that lime
Optional Toppings
- cotija cheese
- chili powder
- fresh cilantro leaves
- lime juice
Instructions
- Preheat oven to 400°.
- While the oven preheats, cut the squash in half hamburger style, then scoop out the seeds. You may want to do a little extra scooping to make extra room for the filling.
- Once the inside is scooped out, cut the ends off each side so they stand upright, then rub the flesh on the inside with a little olive oil and sprinkle with salt and pepper.
- Bake for 35-40 minutes or until tender with a fork. Bake time depends on the squash size.
- While the squash bakes, prepare the filling. Start by making your boxed rice. Follow the instructions but leave out 1/4 cup water.
- Once it's cooked, add the canned ingredients, peppers, sour cream, and spices. Mix and taste, then adjust as needed.
- Bring the rice filling to fully heated, then stuff into the baked squash halves. Top with cilantro, cotija cheese, and chili powder.
Notes
Macronutrients: 128.5g carb, 4g fat, 22g protein