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Best Vegetarian Stuffed Acorn Squash: Easy Family Dinner

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This hearty and affordable stuffed acorn squash is filled with rice, black beans, spinach, and cheese, making it a satisfying family dinner that comes together in about an hour. It’s a budget-friendly, picky eater-approved meal that looks impressive without the stress.

Ingredients

Scale
  • 2 medium acorn squashes, halved and seeded
  • 2 tablespoons olive oil, divided
  • Salt and black pepper to taste
  • 1 cup cooked rice (white, brown, or quinoa)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen spinach, thawed and squeezed dry
  • 1/2 cup diced onion (about half a medium onion)
  • 2 cloves garlic, minced
  • 1/2 cup shredded cheddar cheese, plus more for topping
  • 1/4 cup chopped pecans or walnuts, toasted
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Place squash halves cut-side up on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and rub all over. Roast for 20-25 minutes until just starting to soften.
  2. While squash roasts, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook for 4-5 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat.
  3. In a large mixing bowl, combine cooked rice, black beans, squeezed-dry spinach, sautéed onion and garlic, 1/2 cup shredded cheddar cheese, toasted pecans, cumin, smoked paprika, chili powder (if using), and a pinch of salt and pepper. Stir until well combined. Taste and adjust seasoning.
  4. Remove pre-roasted squash from oven. Spoon filling into each cavity, mounding slightly. Sprinkle tops with remaining shredded cheddar cheese.
  5. Return stuffed squash to oven and bake for another 20-25 minutes until filling is heated through and cheese is melted and bubbly. For a golden top, broil for 2-3 minutes, watching carefully.
  6. Let rest on baking sheet for 5 minutes before serving. Serve hot, garnished with fresh parsley or sour cream if desired.

Notes

Don’t overcook the squash in the first roast; it should be fork-tender but still hold its shape. Squeeze spinach very dry to avoid soggy filling. Toast pecans for best flavor. Use a muffin tin to keep squash halves upright. Can prep filling up to 2 days ahead.

Nutrition

Keywords: vegetarian stuffed acorn squash, easy family dinner, budget-friendly, healthy fall recipe, meatless meal

Find it online: https://breezybake.com/best-vegetarian-stuffed-acorn-squash-easy-family-dinner/