South Of The Border Stuffed Acorn Squash
Servings Prep Time
4People 15Minutes
Cook Time
70Minutes
Servings Prep Time
4People 15Minutes
Cook Time
70Minutes
Ingredients
  • 2acorn squash cut in half, seeded
  • Salt and Pepper(to taste)
  • olive oil
  • 1pound ground beef
  • 1/2cup onion(chopped)
  • 15ounces black beans(rinsed)
  • 1/2 can (1 cup) refried black beans
  • 1cup enchilada sauce
  • 1cup salsa
  • 1/2teaspoon Chili Powder
  • 1cup co~jack cheese(shredded)
Instructions
Roasted Squash
  1. Preheat oven to 375 degrees.
  2. While oven is preheating, cut squash in half and remove seeds with a spoon.
  3. Drizzle olive oil into the cavity and add salt and a generous amount of freshly ground black pepper.
  4. On foil lined rimmed baking sheet, turn squash upside down and roast for 40-50 minutes, until edges are nicely browned and squash is tender.
Beef and Bean Filling
  1. While squash is roasting in oven, prepare the filling mixture. In large pan, brown ground beef and onion until no longer pink. Drain.
  2. Add black beans, refried black beans, enchilada sauce, salsa and chili powder. Simmer for about 15 minutes, until thickened. Season with salt and pepper to taste.
  3. Fill each squash with equal amounts of filling mixture (you will have leftovers) and top with co~jack shredded cheese. Bake for additional 10 minutes until completely warmed through. Serve immediately.
Recipe Notes

Adapted from Food Done Light

Since I did not like the leftovers, I scooped out the filling into a bowl, added some jalapeños, microwaved for two minutes and served with tortilla chips.  Excellent dip!!

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