Tex-Mex Stuffed Acorn Squash – Acorn Squash that’s been roasted and stuffed with Mexican spiced ground turkey and topped with cheese.
I received free samples of Melissa’s produce and LeCruset for this post, all opinions are my own.
This is a delicious winter meal that’s served in its own edible bowl, it can’t get any easier than that! It’s a little bit spicy, yet it balances perfectly with the slightly sweet squash. This is a nutritious and perfectly portioned meal that your family will love.
Cutting the squash is the most difficult part of making this recipe. I prefer slicing the squash vertically, but horizontal is fine too. Once the squash is sliced in half, scoop out the seeds and pop the squash in the oven face down to allow the squash to cook through.
Tex-Mex Stuffed Acorn Squash
You are going to love this Tex-Mex stuffed acorn squash. Be sure to make extra, because leftovers taste even better the next day. Here’s how you make them. . .
- 2 to 3 acorn squash - depending on size
- 1 tablespoon olive oil - divided
- 4 ounces ground turkey breast
- 1 cup black beans - canned or cooked
- 1 small onion, diced
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 cup chopped tomatoes
- 1 small jalapeno pepper diced - optional
- 4 oz shredded cheddar cheese
- preheat oven to 375 and line a baking sheet with parchment paper
- cut the squash in half (horizontal or diagonal will work)
- scoop out the seeds and brush with olive oil
- place the squash cut side down and roast until the flesh becomes soft - about 40 minutes
- while squash is roasting add ½ tablespoon olive oil to a pan, add the ground turkey and cook until lightly brown
- Add the onion, garlic and seasonings stir well and add the tomatoes and beans reduce heat and cook for about 10 minutes more
- Add the filling to the roasted squash and top with cheese. Place into a 350 degree oven and bake until cheese melts about 10 minutes