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Southwestern Stuffed Acorn Squash

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Southwestern Stuffed Acorn Squash

3 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: Southwestern Stuffed Acorn Squash
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 505kcal


  • 1 none cooking spray
  • 4 medium acorn squash
  • 1 tablespoon olive oil
  • 1/4 teaspoon black pepper, ground
  • 1 medium bell pepper, red
  • 1 medium onion
  • 15 ounce black beans, canned
  • 2 cup corn, canned
  • 2 teaspoon cumin, ground
  • 1 cup cheddar cheese


  • 1. Preheat oven to 425° F.
  • 2. Cover a baking sheet with foil and lightly spray with cooking spray.
  • 3. Cut acorn squash in half, seed, brush lightly with olive oil and sprinkle with black pepper. Place cut side down on baking sheet and bake for 30 to 40 minutes.
  • 4. Dice bell pepper, and onion.  Saute in a pan over medium high heat until soft.
  • 5. Combine black beans, corn, bell pepper, onion, cumin and 1/4 teaspoon pepper in bowl.
  • 6. Spoon half of mixture into each squash half and sprinkle each with shredded cheese. Bake 10 to 15 more minutes or until cheese is melted.
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Calories: 505kcal | Carbohydrates: 82g | Protein: 20g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 812mg | Fiber: 18g | Sugar: 5g

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