Squash Season

November 13th


How about some veggies to balance out all the sugary goodness I usually flaunt around here? Last night I came up with a new yummy recipe: Southwest Stuffed Squash

dark acorn squash

1 acorn squash
3-4 cloves of garlic
tomatoes, diced
green onions, diced
zucchini, broccoli or any other vegetable you like, diced
2 cups black beans, cooked and well rinsed
olive oil
lime juice
cumin, cayenne, pepper to taste

acorn, pre cooking

Cut acorn squash in half, remove seeds. (If you are particularly crafty, you can toast these with a bit of cumin and add them to salads later on. I typically pitch them.) Drizzle baking sheet with a couple tablespoons of olive oil. Place 3-4 peeled garlic cloves on baking sheet and place acorn squash flesh side down. I like to hide the garlic cloves in the seed pod area so they don’t burn. Roast squash for 30-35 minutes at 350 degrees.

acorn stuffed squash

Remove squash from oven carefully and turn them right side up. Place them in a glass baking dish (a banana bread dish is perfect). If you need to, remove a bit of the squash with a spoon to make a cavity for your remaining vegetables. Fill the squash and top with spices. Pour fresh squeezed lime juice (1-2 limes) over this and return to oven. Cook at 300 for 10 minutes.

southwest stuffed acorn squash

You could also add chicken, queso fresco, shrimp or a variety of other veggies. I made green chili chicken enchiladas on the side.

enchilada stuffings 2
green chicken enchilada casserole

I didn’t take photos of the brownies we had for dessert, but needless to say, they were gone before I could. My low-guilt trick for brownies? Make them with either canned pumpkin or sugar-free applesauce instead of oil. You cut out the fat and you still get the fudgy flavor.

The best part of cooking a feast is leftovers for lunch.
Chop fine,

Posted in
Domestic Art, Recipes
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14 Responses

  1. Oh so yummy, Kelli! Thank you so much for the recipe and instructions. I love detailed guidance when trying a new recipe.

  2. ok that’s it. I’m on my way to the airport so I can come have dinner with you!! That looks fabulous. Black beans in anything is great!

  3. Love roasted vegetables.

  4. Yum!! I love acorn squash. And butternut squash. Do you have a recipe for said pumpkin brownies? Sounds yummy and I have zero low fat recipes in my collection right now, hehe!

  5. Oh man, your food just looks too good!

  6. that looks sooooo yummy!

  7. That looks delicious. When I learned that roasting veggies were so delicious it changed our diets drastically, we eat them constantly now. One of the gals I work with told me today that she never cooks, they go out to Luby’s once a week to make sure their kids get some vegetables at least once a week. I almost fell over in a dead faint after she said that.

  8. oh yummy. you are a modern marvel. i expect to see the story of your life on that show one of these days!

  9. Thanks so much for the brownie tip!!! I have pumpkin on hand and it is really good for you. What a great way to sneak in a bit of healthy! I am off to make some NOW! :)!!!

  10. Oh that looks good. Can I come for dinner?

  11. How do you cut the acorn squash? I love the taste, but I can never cut them without risking injury. Maybe I just need to sharpen my cheap knives???

  12. Kel, will you please come to my place and make me some chicken enchiladas? I am so drooling now…. and you KNOW who would eat the brownies around here!!

  13. Thanks for the great recipes! I will be trying the brownie trick also–I didn’t realize you wouldn’t taste the pumpkin in the chocolate!