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chili colorado stuffed squash

Chili Colorado Stuffed Acorn Squash

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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 25 minutes
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 large baking sheet
  • 1 Knife
  • 1 Cutting board
  • 1 Medium saucepan
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 Measuring spoons set
  • 1 Large bowl

Ingredients
  

  • 2 acorn squashes large
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 cup onion diced
  • 2 clove garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can diced tomatoes 14 ounces
  • 1 cup cooked rice
  • 1/2 cup cheddar cheese shredded
  • 2 tablespoon fresh cilantro chopped

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Cut the acorn squashes in half and remove the seeds.
  • Brush the inside of each squash half with olive oil and place them cut side down on a baking sheet.
  • Roast the squash in the preheated oven for 25-30 minutes until tender.
  • In a medium saucepan, brown the ground beef over medium heat until fully cooked.
  • Add the onion and garlic to the beef and cook until the onion is translucent.
  • Stir in the chili powder, cumin, salt, and black pepper.
  • Add the diced tomatoes and simmer the mixture for 10 minutes.
  • Remove the saucepan from heat and stir in the cooked rice.
  • Fill each roasted squash half with the beef mixture.
  • Top each squash with shredded cheddar cheese.
  • Return the squash to the oven and bake for an additional 10 minutes until the cheese is melted.
  • Remove from the oven and let the stuffed squash rest for 5 minutes.
  • Garnish with fresh cilantro before serving.

Notes

For the best results, try to select acorn squashes that are roughly the same size to ensure even cooking. You can add more vegetables like bell peppers or corn to the filling for additional flavor and texture. If you prefer a vegetarian version, substitute the ground beef with black beans or tofu.
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