Southwestern Stuffed Acorn Squash
Try this stuffed acorn squash recipe for a healthy and inexpensive dinner idea. Food blogger Jenna Weber shares her inspiration for this unique tasting dish in a full post on the Fresh Tastes blog.
- 2 acorn squash (about 2-3 lbs each)
- ½ cup bulgur wheat
- ¾ cup vegetable stock
- ¼ tsp salt
- 1 ½ tsp cumin
- ½ cup diced tomatoes with green chilies
- ½ cup black beans
- ½ cup grated cheddar cheese
- fresh minced cilantro for serving
- hot sauce (optional)
- salsa (optional)
- Preheat your oven to 375 degrees.
- Slice the tops off each acorn squash and scoop out the seeds with a spoon. Toss seeds in the garbage and lay the squashes, cut side down, on a greased foil lined sheet tray. Roast for about 30-40 minutes until very tender when pricked with a fork.
- While the squashes are roasting, prepare the filling. Bring the vegetable stock to a boil in a medium sized saucepot. Once boiling, add the bulgur, salt, cumin and tomatoes and reduce heat to low. Simmer for about 13 minutes until liquid has been absorbed. Add black beans and hot sauce to taste.
- Fill the inside of the squashes with the bulgur mixture and top with cheddar cheese. Broil on high for about 3-4 minutes until cheese melts.
- Top squashes with fresh cilantro, more hot sauce and salsa if desired.