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Taco-Stuffed Acorn Squash

Cheeky Kitchen Recipe by
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Taco-Stuffed Acorn Squash
  • Prep Time 15 min
  • Total Time 40 min
  • Servings 6
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Taco-Stuffed Acorn Squash

Wondering what to do with those cheap winter squashes at the grocery store? We got you. All the taco flavors, plus quinoa, packed into a steamed squash taste like the best dinner ever.

Ingredients

3
acorn squash
1 1/2
cups cooked quinoa or brown rice
1
can (14.5 ounces) Muir Glen™ fire roasted diced tomatoes
1
can (11 ounces) corn, drained
1
can (15 ounces) black beans, drained
1
cup shredded sharp cheddar
1
bunch green onions, thinly sliced
2
tablespoons cilantro, chopped

Directions

  • 1 Preheat oven to 400°F.
  • 2 Pierce acorn squash with a fork 2-3 times. Microwave each squash separately for 6 minutes, or just until the flesh becomes tender enough to yield when pressed. Slice in half, remove seeds with a spoon and place cut-side up (skin down) on a parchment-lined baking sheet.
  • 3 In a large bowl, stir together quinoa, tomatoes, corn, black beans, cheddar and green onions. Spoon into the center of each acorn squash. Bake for 20-25 minutes, or until cheese is melted.
  • 4 Garnish with cilantro, if desired.
See Step By Step

Step By Step  

Taco-Stuffed Acorn Squash

As prepared by Cheeky Kitchen,

Let’s taco ‘bout this awesome dinner.


Truth: I love squash. Any kind of squash. Especially acorn squash.

Truth: Every fall, I buy an acorn squash, get it home, let it sit, don’t know what to do with it, and eventually chuck it in the trasholio. It is not a proud moment.

How is that I, food lover to the nth degree, can’t figure out what to do with a darned squash I love?

This is the question I ask myself. Followed up by: If I create recipes for a living and still can’t figure out what to do with an acorn squash, how is any home cook (like your lovely self) supposed to know what to do with that hard little nugget of autumn goodness?

So it’s high time for a change. Because acorn squash is just too good to pass up. This is its season. It has arrived. It’s time for acorn squash to shine.

And thusly, I hit the kitch for you (and me), to figure out a super quick, tasty way to prep this winter squash up, stat.

Get ready. Get set. Let’s acorn squash.

taco-filled acorn squash

It all starts here. A basic lineup of stuff we know and like. Beans, quinoa, enchilada sauce. What’s not to love? (And it just gets better from here.)

Poke some holes in the squash with a fork and microwave them, one at a time, to tender-fy.


taco-filled acorn squash

Then mix together the other ingredients. (See how easy this is? It makes my whole heart happy.)


taco-filled acorn squash

Then you slices those tender, fresh-outta-the-micro squashies and scoop out the seeds. Then stuff them with your stuffage.


taco-filled acorn squash

And by stuffage, I mean stuffing. But you totally knew that.


taco-filled acorn squash

And bake. Until hot and cheesy and all sorts of THIS.


taco-filled acorn squash

And for the finish, a bit of green, of course. (Because we’re foodies, yo.) And there you have it—stuffed acorn squash in no time at all.

 

See Recipe
Tips  

Expert Tips

Mix diced chicken, cooked ground beef or carnitas in with your stuffing for a heartier meal.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
283.3
Daily Value
Total Fat
3.6g
6%
(
Saturated Fat
1.2g
6%
)
Cholesterol
4.6mg
2%
Sodium
426.2mg
18%
Total Carbohydrate
56.3g
19%
(
Dietary Fiber
11.1g
44%
,
Sugars
4.1g
)
Protein
11.3g
Daily Value*:
Vitamin C
53.20%
53%
Calcium
16.50%
16%
Iron
23.40%
23%
*Percent Daily Values are based on a 2,000 calorie diet.
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