Savory Stuffed Acorn Squash

EARTH ANGEL VEGAN’S SAVORY STUFFED ACORN SQUASH is a full meal in itself. It is a great way to use one of fall’s most tasty squash. It looks really fancy but is simple to prepare! Wow your family and make it for dinner tonight!

I got these 2 beautiful acorn squash at the farmers market. I cut the pointy tip off and then sliced them in half horizontally and took out the seeds. They will now sit pretty on the baking dish. I placed them on a parchment covered baking sheet and baked them for 1/2 hour at 375 degrees and then added the Mexi-Rice filling…

Mexi-Rice Filling Recipe

4 cups cooked brown rice

1 small can of Rotel tomatoes (choose mild, medium, or hot)

2 cups cooked yellow corn

2 cups black beans

1/2 teaspoon cumin powder

nutritional yeast for sprinkling on top (optional)

Mix all of the ingredients in a bowl except the nutritional yeast and place a generous amount in each of your partially cooked squash halves and sprinkle with nutritional yeast. Lay a piece of foil on top and place back in the oven for about 45 minutes. A knife should slide easily into the squash if it is done. You can take the foil off for the last 5 minutes if you like a little crispy rice on top. This filling is also great in a taco or burrito or in a salad or a bowl! We ate the left over rice mixed with sweet habanero sauce on crunchy tortilla chips!