Southwest Stuffed Acorn Squash



3 Acorn squash

1 lb lean ground beef

1 cup cooked brown whole grain rice

1 can black beans, drained

1/4 cup onion, diced

1 tsp cumin

3 tbsp chicken broth

salt and pepper to taste

For Garnish:

diced tomato

chopped cilantro

Shredded sharp white cheddar cheese


-Preheat the oven to 400 degrees, and line a baking sheet with foil or parchment paper.

-Prepare the acorn squash by cutting off the bottom “point” to create a flat surface (don’t take too much off), and also cut the stem part off to create another flat surface, again taking care to not cut too much off; next, cut the squash in half width-wise, in the center, creating 4 halves; scoop the seeds and stringy bits out, drizzle a little bit of olive oil into each of the 4 halves, and add a couple of pinches of salt and pepper to each half; place each squash half onto the baking sheet with the cavity facing down, and roast for roughly 30 minutes, or until the flesh is fork tender; remove from the oven, and allow the squash to cool slightly until they can be handled; leave the oven on.

While squash cooks, brown ground beef in a pan, adding onion half way through.  Drain excess fat and return to pan.  Add cooked rice, black beans, cumin and chicken broth, stir for a few minutes until warmed  through.

Scoop spoonfuls in squash and cover with cheese.  Place on baking sheet and warm until cheese melts, about 3 minutes.  Garnish with tomato and cilantro and serve.  Enjoy!


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