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acorn squash stuffed with veggies and black beans

Southwest Stuffed Acorn Squash with Goat Cheese

Savory southwest vegetarian stuffed acorn squash roasted with veggies, black beans, and topped with tangy goat cheese. A delicious plant-based dinner to try!

Course Dinner, Gluten Free, Grain Free, Vegetarian
Keyword vegetarian stuffed acorn squash
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Monique Volz of Ambitious Kitchen

Ingredients

  • 2 acorn squash
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1 red bell pepper, seeded and chopped
  • 1/2 yellow onion, chopped
  • 1/2 jalapeno, seeded and diced
  • 1 can, 15 ounces, black beans, rinsed and drained
  • 2 cups frozen corn kernels
  • 1 teaspoon cumin
  • 1 lime, juiced
  • Salt and pepper
  • 1/2 cup cilantro, chopped
  • 4 tablespoons crumbled goat cheese

Instructions

  1. Preheat oven to 400°F. Spray baking sheet with cooking spray. Cut both squash in half horizontally and scoop out seeds. Place the squash cut-side down on the prepared baking sheet. 
  2. Bake for 45 minutes or until squash is very soft and tender and edges begin to brown a bit. Turn oven off and leave squash in the oven while preparing filling.
  3. Lightly heat a large skillet over medium heat. Add olive oil, red pepper, onion, garlic, jalapeno; cook until softened about 3 minutes. Add in cumin, black beans and corn; stir well to combine and cook a couple more minutes. 
  4. Remove from heat, stir in cilantro and lime juice in. Add salt and pepper to taste.
  5. Fill the squash halves with black bean and corn mixture. Top each with a tablespoon of goat cheese. Dig in!

Recipe Notes

To make vegan, leave off goat cheese.