Mike’s grandmother gave us some acorn squash, and I was excited to have a
fun food to explore cooking with. I haven’t cooked with acorn squash much before, but they turned out really delicious. I’ll definitely make this again!
Southwest Stuffed Acorn Squash
Preheat oven to 375. Cut 4 acorn squash in half and scoop out all the seeds in the center. Place the squash halves, cut side down, onto a greased baking sheet.
Bake for 20 to 30 minutes or until the inside of the squash is soft and tender. While the squash bakes:
1 lb ground beef or turkey
1 small onion
1 jalepeno pepper
Saute together until cooked through. Add:
2 cups cooked brown rice
1 pint corn
1 can black beans
Saute to heat through and season with one packet of taco seasoning.
1 tomato, chopped
Add into the mixture.
When the squash are cooked, flip them over and fill with the meat filling. Top with:
4 oz shredded cheddar cheese
Return to the oven and bake 4 to 5 more minutes or until melted.
Enjoy!
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