A delicious and nutritious Mexican-inspired dish featuring a medley of beans, rice, and savory enchilada sauce stuffed in roasted acorn squash.
Follow the steps below to cook the desired recipe
1. 1. Preheat the oven to 400°F (200°C).
2. 2. Cut the acorn squash in half lengthwise and remove the seeds. Brush the cut sides with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-40 minutes, or until the squash is tender.
3. 3. In a large skillet, heat olive oil over medium heat. Add diced onions and minced garlic cloves, sauté until fragrant.
4. 4. Add cooked long-grain rice, black beans, navy beans, pinto beans, taco seasoning, tomato sauce, and enchilada sauce to the skillet. Stir well to combine and simmer for 5-10 minutes.
5. 5. Stir in pickled jalapenos for an extra kick of flavor.
6. 6. Once the acorn squash is tender, fill each half with the bean and rice mixture.
7. 7. Return the stuffed squash to the oven and bake for an additional 10-15 minutes.
8. 8. Serve hot and enjoy!
2 acorn squash
1 can black beans
1 can navy beans
1 can pinto beans
1 cup long-grain rice
1/2 cup enchilada sauce
2 tbsp extra-virgin olive oil
2 garlic cloves
1/2 cup pickled jalapenos
1 fresh onion
1 packet taco seasoning
1/2 cup tomato sauce
