There’s something cozy about roasted squash filled with a warm, hearty mixture of rice, beans, and spices.
This southwest stuffed acorn squash is flavorful, nourishing, and makes a colorful centerpiece for the dinner table.
It’s a dish that feels both comforting and vibrant, perfect for fall or anytime you’re craving a wholesome meal.
Why You’ll Love This Recipe
The roasted acorn squash turns tender and slightly sweet in the oven.
The filling is hearty with rice, beans, tomatoes, and spices that bring a southwestern flair.
It’s a satisfying vegetarian option that still feels filling.
The recipe is simple, easy to adapt, and makes an impressive presentation.
What You’ll Need (Ingredient Highlights)
Acorn squash is the star, roasting until soft and naturally sweet.
Black beans and rice create a hearty, protein-packed base.
Fire roasted tomatoes and green chiles add smoky depth and gentle heat.
Corn brings a pop of sweetness and texture.
Colby Jack or cheddar cheese melts into a rich, gooey topping.
Pro Tips Before You Start
Cut a thin slice off each squash end so they sit flat without tipping.
Roast the squash until tender before stuffing so the filling doesn’t dry out.
Drain tomatoes well to avoid excess liquid in the filling.
Shred cheese fresh for the best melt and flavor.
Add toppings like cilantro or green onions just before serving for freshness.
How to Make Southwest Stuffed Acorn Squash
Step 1 – Roast the squash
Preheat oven to 400°F (200°C). Line a baking sheet with foil.
Cut off the ends of each squash so they sit flat, then cut in half horizontally.
Scoop out seeds, drizzle with olive oil, and season with chili powder, salt, and pepper.
Roast cut side up for 45 minutes or until tender.
Step 2 – Cook the filling
Heat olive oil in a pan over medium-high heat.
Add green onions and sauté for 2–3 minutes.
Stir in chili powder, cumin, garlic powder, diced green chiles, drained tomatoes, black beans, corn, and rice.
Cook until heated through. Season to taste.
Step 3 – Stuff the squash
Remove roasted squash from the oven.
Spoon the rice and bean mixture into each half.
Step 4 – Add cheese
Top each stuffed squash with shredded cheese.
Return to the oven for 5 minutes, until the cheese is melted and bubbly.
Step 5 – Garnish and serve
Sprinkle with extra green onions and cilantro, if desired. Serve warm.
What to Serve Them With
Serve with a simple green salad for a light, balanced meal.
Pair with tortilla chips and salsa for a fun side.
Add roasted vegetables for extra color and nutrients.
Enjoy with a bowl of soup on a chilly night.
Variations / Substitutions
Use quinoa instead of rice for a protein boost.
Swap Colby Jack with pepper jack for extra heat.
Add ground turkey or chicken for a meaty version.
Top with avocado slices or sour cream for richness.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat in the oven at 350°F until warmed through.
Freeze stuffed squash halves for up to 2 months. Thaw overnight before reheating.
FAQs
Can I make this ahead of time?
Yes, roast the squash and prepare the filling ahead.
Assemble and bake with cheese when ready to serve.
Do I have to use acorn squash?
No, butternut or delicata squash work well too.
Is this recipe vegan?
It can be made vegan by skipping the cheese or using a dairy-free alternative.
Can I make the filling spicier?
Yes, add jalapeños or use hot chili powder.
What kind of rice works best?
Both white and brown rice work, but brown rice adds more chew and nutrition.
Can I serve this as a side dish?
Yes, serve halves alongside roasted chicken or grilled steak.
How do I prevent watery squash?
Make sure to drain tomatoes and roast squash thoroughly before filling.
Final Thoughts
Southwest stuffed acorn squash is a cozy, hearty dish that combines the sweetness of roasted squash with bold southwestern flavors.
It’s beautiful to serve, nourishing to eat, and easy to adapt.
Whether as a vegetarian main or a side for a larger meal, it’s a recipe worth keeping in your rotation.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.