Southwestern-Stuffed Acorn Squash with Smoky Black Beans, Tomatoes, and Mozzarella

Southwestern-Stuffed Acorn Squash with Smoky Black Beans, Tomatoes, and Mozzarella

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Celebrate Fall produce with silky, delicous acorn squash! We’ve filled this delightful gourd with black beans, rice, and juicy tomatoes. Topped with gooey mozzarella, this is a Southwestern twist on autumn comfort.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Black Beans

1 unit

Roma Tomato

2 clove


1 unit

Yellow Onion

1 unit

Red Bell Pepper

1 teaspoon

Chili Powder

1 teaspoon


1 teaspoon

Chili Flakes

2 ounce

Mozzarella Cheese


½ cup

Basmati Rice

2 pound

Acorn Squash

Not included in your delivery

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3108.712 kJ
Calories743 kcal
Fat15 g
Saturated Fat5 g
Carbohydrate121 g
Sugar9 g
Dietary Fiber30 g
Protein32 g
Sodium400 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon
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Preheat oven to 375 degrees. In a small pot, bring 1½ cups water to a boil with a large pinch of salt. Halve the acorn squash lengthwise and scoop out the seeds. Drizzle each half with 1 teaspoon olive oil and season with salt and pepper. Place each half, cut side down, on a baking sheet and roast for 35-40 minutes, or until the flesh is easily pierced with a knife.


Add the rice to the boiling water. Reduce to a simmer, cover, and cook for 15 minutes, until tender. Remove from the heat and set aside, covered, for 5 minutes to steam.


Halve, peel, and finely chop the onion. Mince the garlic. Halve the grape tomatoes. Drain and rinse the beans.


Heat 2 teaspoons olive oil in a large pan over medium heat. Add the onion, garlic, and as many chili flakes as you like (we used ¼ teaspoon). Cook, tossing, for 4-5 minutes, until softened. Season with salt and pepper.


Add the chili powder, cumin, tomatoes and beans to the pan. Cook over medium-low heat for about 5 minutes. Once the rice is ready, fluff it with a fork and add it to the pan. Gently toss to combine.


Once the squash is ready, stuff each half with the filling. Top with cheese and return to the oven for 5 minutes, or until cheese has melted.


Serve right out of the oven and enjoy!