Southwest Stuffed Acorn Squash |

Southwest Stuffed Acorn Squash

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 Servings

Southwest Stuffed Acorn Squash


  • 4 Scorn Squash
  • Olive Oil
  • Salt and Pepper
  • 1-10 oz Package Brown Rice
  • 1 Small Onion, diced
  • 1/2 Tablespoon Olive Oil
  • 1-15 oz can Diced Tomatoes, no salt-added
  • 1-15 oz Can Black Beans, rinsed and drained
  • 1-15 oz Can Sweet Corn, rinsed and drained
  • 1 Container Chipotle Bitchin' Sauce
  • Optional Toppings: Shredded Cheese, Cilantro


  1. Preheat oven to 350 degrees F.
  2. While oven is preheating, prepare acorn squash by cutting the tops off each squash. Using a spoon (or clean hands), remove seeds.
  3. Coat the inside of each squash with olive oil, and season with salt and pepper. Add to a lined baking sheet. Set aside.
  4. While oven is preheating, steam brown rice packet in microwave according to package directions.
  5. In a medium skillet, add olive oil and dice onion and sauté over medium-high heat until translucent (about 5 minutes).
  6. Reduce heat to medium and add tomato, black beans, corn, brown rice, and entire container of Chipotle Bitchin' Sauce to sautéed onion. Stir and cook for about 3 minutes or until well-combined.
  7. Fill squash with veggie/rice mixture and bake for 30 minutes.
  8. Once stuffed squash is cooked, top with your favorite toppings such as shredded cheese or cilantro.