There are so many good things about the Fall season from warm and hearty soups, apple cider and all things pumpkin but there are also the many different types of squash. Who knew there were so many varieties of squash to choose from like Acorn Squash, Butternut Squash and Spaghetti Squash. I don’t cook with squash as much as I would like to and I have only worked with Butternut Squash which has such a delicious flavor…sort of nutty but also tastes like a sweet potato in my opinion. I could eat that by itself, roasted with olive oil salt and pepper.
This time around I wanted to try something different so I decided on green Acorn Squash. I didn’t know what to expect taste wise or even how to cook it but surprisingly it can basically be prepared like Butternut Squash. I cut the squash in half, down the middle from the stem to the root end and scooped out the seeds. I drizzled them with olive oil, placed them on a baking sheet face down and roasted for about 50 minutes at 400 degrees. Once cooked, I let cool and then scooped out some of the inside to make enough room for the filling.
Once the squash was finished I started to make the filling. I sauteed garlic, onion and red bell pepper until tender. I added Basmati rice, black beans, salsa, corn, chopped cilantro, cumin, chili powder, garlic powder, smoked paprika and salt & pepper. I even added some of the scooped out squash so that it didn’t go to waste. I spooned the mixture into the squash bowls and placed back in the oven for 15 minutes. After 15 minutes I added shredded cheddar cheese to a few and placed back in the oven just until the cheese melted. They turned out extremely flavorful, and all of the spices paired so well with the squash. You could even add a little sour cream or Greek yogurt to the top which would hit the spot!