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!
Servings 4 servings
Calories 295cal
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
- 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.
- 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.
- 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.
- Remove from heat, stir in cilantro and lime juice in. Add salt and pepper to taste.
- Fill the squash halves with black bean and corn mixture. Top each with a tablespoon of goat cheese. Dig in!
Notes
To make vegan, leave off goat cheese.
Nutrition
Serving: 1acorn squash half | Calories: 295cal | Carbohydrates: 63.2g | Protein: 12.5g | Fat: 4.1g | Saturated Fat: 1.3g | Fiber: 11.5g | Sugar: 4.9g