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Southwestern-Stuffed Acorn Squash with Smoky Black Beans, Tomatoes, and Mozzarella

Southwestern-Stuffed Acorn Squash with Smoky Black Beans, Tomatoes, and Mozzarella

Roasted acorn squash filled with smoky black beans, juicy tomatoes, and melted mozzarella for a hearty Southwestern-inspired vegetarian dinner.

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Ingredients

For 2 servings

  • 2 pound Acorn Squash
  • ½ cup Basmati Rice
  • 1 unit Black Beans
  • 1 teaspoon Chili Flakes
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 2 clove Garlic
  • 2 ounce Mozzarella Cheese
  • 1 unit Red Bell Pepper
  • 1 unit Roma Tomato
  • 1 unit Yellow Onion

Additional Ingredients

  • 1 tablespoon Olive Oil
Southwestern-Stuffed Acorn Squash with Smoky Black Beans, Tomatoes, and Mozzarella
PDF
DifficultyEasy
Total Time45m
Calories743
Protein32g
Carbs121g
Fat15g
Tags:
VeggieGluten-freeProtein SmartFiber SmartLow SodiumMass Gain Friendly
⚠️Allergens:
🥛Milk

Swaps and substitutions

For dairy-free, swap the mozzarella for a plant-based melting cheese or skip it and finish with avocado for richness. If you want to vary the grain, use brown rice or quinoa in place of the basmati rice while keeping the dish gluten-free.

What to serve with it

Serve with a crisp green salad, lime wedges, or warm tortillas to round out the smoky, Southwestern flavors. For a heartier spread, add avocado, cilantro, and a simple corn side.

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