Mexican Stuffed Squash

Mexican Stuffed Squash Mexican Stuffed Squash
  • 10 min prep
  • 40 - 50 minutes
  • 480 calories
  • $3.90
  • Vegetarian

Ingredients


Makes: 4 servings
  • 2 medium acorn squash, cut in half, seeds removed
  • 2 cans (19 oz/540 ml ea.) black beans, drained and rinsed
  • 1 C (250 ml) steamed seasonal veggies, chopped
  • 1/2 C (125 ml) Pico Salsa, prepared
  • 1/4 C (60 ml) grated cheese, your choice
  • 1 Tbsp (15 ml) Fajita Seasoning
  • 1/4 C (60 ml) Guacamole, prepared
  • 3 Tbsp (45 ml) cilantro, to garnish, optional

Preparation


 
  • Place squash, two halves at a time (or all four if small enough), cut-side down, in a Multipurpose Steamer. Cover and microwave on high for 15 minutes. Set aside and repeat with the two other halves, if needed.
  • Meanwhile, preheat oven to 350° F (175° C) and prepare filling by combining beans, veggies, salsa, cheese, and seasoning.
  • Arrange the acorn squash halves cut-side up on a Sheet Pan lined with a Bake & Roll and divide the stuffing evenly among each.
  • Bake for 15 minutes or until the stuffing is heated. Remove from oven and let stand for 2–3 minutes. Garnish with Guacamole and cilantro, if desired.

Tip


 

Tip: Prep ahead by stuffing the squash the day before and baking to heat through right before serving.

Nutritional Serving Size Per Serving:
Calories 480
Fat 1 g
Saturated Fat 2.5 g
Transfat 0 g
Cholesterol 0 mg
Sodium 180 mg
Carbohydrates 92 g
Fibre 24 g
Sugar 7 g
Protein 28 g

Shop this recipe...

Sheet Pan
$25.00
Multipurpose Steamer
$50.00
Bake & Roll
$21.00
Fajita Seasoning
$7.50
Guacamole Dip Mix
$9.00
Pico Salsa Mix
$9.00