Spicy Acorn Squash

November 14th







Stuffed Acorn Squash



3 acorn squash — halved, seeds removed, placed flesh side down on a cookie sheet

1 tablespoon olive oil

3 cloves of garlic, peeled

1 cup of black beans

6 tablespoons of goat cheese

1 can of diced tomatoes

1 pinch of garlic salt


Heat oven to 350. Roast squash and garlic for 45-50 minutes, drizzled with olive oil. Using tongs, place flesh side up in a casserole dish. Fill with cheese, beans, tomatoes, and sprinkle of garlic salt. Split roasted garlic among the six halves. Place back in the oven for 5 minutes to warm. Optional — use diced tomatoes with jalapenos, or top with salsa.

Healthy, easy and bright. So many great colors on a plate — and a lovely way to make your home smell like Fall’s roasted vegetables.


“Damn good.”

“What chipmunks would eat on vacation in Mexico. Acorns meets Acapulco.” (Okay, I made that up. But it is my review!)

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Kitchen Talk, Recipes
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6 Responses

  1. That looks/sounds delicious and easy!

  2. Do NOT miss this recipe! I made it tonight and it’s fab! I used the arugula and subbed in a spice blend for the hot, smoked paprika. I also used parm instead of goat cheese since that’s what I had on hand. http://smittenkitchen.com/2010/10/spicy-squash-salad-with-lentils-and-goat-cheese/

  3. AHHH Thank you! Got acorn squash in co-op basket last week and had NO idea what to do with it! This sounds amazing!!

  4. These look delicious. GREAT idea.

  5. Sophia and I made this for lunch today and it was delicious!!