Stuffed Acorn Squash
Tired of the same old side dishes like corn, green beans, or peas? Serve up something unique that’s satisfying and delicious like this simple recipe for Stuffed Acorn Squash. Fresh squashed stuffed with spanish rice, kidney beans, and loaded with Mexican flavor, this is a great side dish for dinner that’s also delicious as a healthy lunch all by itself.
We love just about anything stuffed. This Stuffed Acorn Squash is not just for fall or winter. It is a great healthy side dish or eaten as a light lunch with a salad. Acorn squash contains 13% of the RDA of potassium and 11% of the RDA of magnesium in each 1/2 cup serving. It’s also a good source of vitamin C. We used the flavors of Mexico with cumin, garlic, oregano, salt, and coriander to make this side dish pop with flavor to enhance any meal.
- 1 Large Acorn Squash
- 1 Can Kidney Beans
- 1 Cup Cooked Spanish Rice
- 1 Can Tomato and Green Chiles
- 3 Green Onions, Chopped
- 1 Tbsp Chili Powder
- 2 Tsp Cumin
- 2 Tsp Fresh Chopped Garlic
- 2 Tsp Coriander
- ½ Tbsp Olive Oil
- Salt and Fresh Ground Pepper to Taste
- Parmesan Cheese to Taste
- Preheat the oven to 425°F.
- Cut your squash in half, and scoop out the seeds with a spoon.
- Brush ½ tablespoon olive oil over the cut side and season with salt and fresh ground pepper.
- Place the half cut side down on a baking sheet and roast for 30 minutes until slightly browned.
- In a large bowl, mix all of your other ingredients together.
- Place mixture into your roasted acorn squash.
- Top with Parmesan cheese.
- Bake an additional 20-25 minutes until tender.
We hope you enjoy this healthy side dish. If you’re looking for more side dish ideas for your next family meal, visit our Side Dishes section for inspiration. For daily recipe ideas, like us on Facebook, follow us on Twitter, and find us on Pinterest. Enjoy!