Tex-Mex Stuffed Acorn Squash

4.3 of 5 (7)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 288.5
  • Total Fat: 13.9 g
  • Cholesterol: 5.7 mg
  • Sodium: 46.8 mg
  • Total Carbs: 37.6 g
  • Dietary Fiber: 8.3 g
  • Protein: 9.3 g

View full nutritional breakdown of Tex-Mex Stuffed Acorn Squash calories by ingredient


Acorn Squash Stuffed with Black Beans, Pine Nuts, Tomato, Scallions & Cheese Acorn Squash Stuffed with Black Beans, Pine Nuts, Tomato, Scallions & Cheese
Number of Servings: 4


    2 medium Acorn Squash (1.25 lbs each)
    2 tsp Olive Oil
    1/2 tsp Black Pepper, divided
    1 cup Black Beans, rinsed & drained
    1/2 cup Pine Nuts (*Toasted)
    1 large Tomato, coarsely chopped
    2 Scallions, thinly sliced
    1 tsp ground Cumin
    2 oz Monterey Jack Cheese, Shredded


Preheat oven to 425 deg., coat rimmed baking sheet with Olive Oil Spray.

Brush cut sides and cavity of Squash with olive oil. Sprinkle with 1/4 tsp of Pepper. Place cut-side down on prepared baking sheet. Bake 30 to 40 minutes until tender (don't pierce with fork)

Mix Black Beans, Pine Nuts, Tomato, Scallions, Cumin and remaining 1/4 tsp Pepper in medium bowl. Spoon heaping 1/2 cup of bean mixture into each squash half, pressing down gently to get all filling in. Sprinkle evenly with cheese.

Bake 10 to 15 minutes, until cheese is melted and golden brown.

*Toast Pine Nuts - put nuts in skillet on med heat, until lightly golden.

Makes 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user LRENAUD1.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    This was delicious. It was easy to make. I would definitely make it again. - 5/5/09

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    Sounds good. I'm going to go try this right now! - 7/24/13

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    I love acorn squash, but this is the first recipe that I haven't loved. - 11/2/11

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    The was delicious. So simple to make. I will definitely be making this again. - 5/10/11

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    Very Good
    This was very good. It was so easy to make I will definately put this in the dinner rotation. I didn't change anything in the recipe and it turned out perfect. - 1/15/11