Looking for something quick & easy to make this weekend? Try this roasted acorn squash stuffed with savory beans and rice. The sweetness of the squash paired with the savory beans and rice is such a delicious combination!
Prep Time
15 minutes
Cook Time
1 hour
Serves
2-3
Ingredients for the roasted acorn squash
- 1 medium acorn squash
- 1–2 tablespoons olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic pepper seasoning
- Salt and freshly ground black pepper, to taste
Ingredients for the kidney beans/rice filling
- 1 cup cooked red kidney beans (you can use black beans too)
- 1 cup cooked rice (jasmine rice is great for this)
- 1/2 cup spinach
- 2 green onions, thinly sliced
- 1 tablespoon avocado oil
- 1 garlic clove, minced (optional)
- ½ teaspoon paprika
- Salt and freshly ground black pepper, to taste or any seasonings you love
Steps
1
Prepare the acorn squash
Preheat your oven to 400°F.
Carefully slice the acorn squash in half horizontally, through its middle to create two beautiful flower-shaped halves. Scoop out the seeds and stringy center.
2
Season and roast
Rub both sides of the squash with olive oil. Season the cut surfaces with salt, black pepper, garlic pepper, and paprika. Place the squash halves cut-side down on a baking sheet lined with parchment paper or aluminum foil. Roast for approximately 30 minutes, or until the squash is tender when pierced with a fork and the edges are lightly caramelized. Remove from the oven and carefully flip the halves over. They should be steaming, with beautifully roasted edges and soft, tender flesh.
3
While the squash roasts, prepare your rice and beans
Use black beans or red kidney beans you made from scratch but canned beans work beautifully when you’re short on time. Heat a tablespoon of avocado oil in a cast-iron skillet over medium heat. Add the garlic, if using, and sauté briefly until fragrant. Add the cooked beans, rice, paprika, salt, and pepper. Stir until everything is well combined and heated through.
4
Add the greens
Stir in the sliced green onions and fresh spinach. Cook for another 5-10 minutes, stirring gently, until the spinach wilts and the flavors come together. Taste and adjust the seasoning as needed.
5
Stuff the squash
Spoon the warm bean and rice mixture generously into each roasted acorn squash half. Finish with additional green onions if you’d like.
Serve warm and enjoy!