Jack-o'-Lantern Stuffed Squash

Alyssa

Festive Jack-o'-Lantern stuffed squash filled with savory meat and veggies. A fun and delicious main dish perfect for Halloween celebrations.

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4 small acorn squashes: These serve as the main vessel for your stuffing. Their natural sweetness and distinct shape make them a perfect choice for this dish.
2 tablespoons olive oil: Used for cooking and brushing the squashes olive oil adds richness while helping to soften the squash as it roasts.
Salt and pepper: Essential for seasoning these help to enhance all the other flavors.

For the Filling:

1 cup cooked quinoa or rice: This grain base provides texture and heartiness. Quinoa is a great gluten-free option rich in protein.
1 cup black beans: Packed with protein and fiber black beans add a satisfying creaminess and depth to the filling.
1 cup corn: Fresh or frozen corn contributes a sweet crunch and vibrant color.
1 cup diced tomatoes: Juicy tomatoes bring moisture and acidity balancing the other rich flavors.
1 small chopped onion: Onions provide a savory base flavor and natural sweetness when sautéed.
2 minced garlic cloves: Garlic adds an aromatic warmth that elevates the taste of the filling.
1 teaspoon cumin: This spice offers a warm earthy flavor, perfect for fall cooking.
1 teaspoon chili powder: Add some warmth and a hint of heat to the dish.
1 teaspoon paprika: While mild paprika lends a nice color and subtle sweetness.
½ teaspoon salt: Adjusts flavor ensuring all ingredients shine.
¼ teaspoon black pepper: Adds a touch of warmth and enhances the overall taste.
1 cup shredded cheese: A blend of your favorite cheese melts beautifully on top providing a delicious crust.
Fresh cilantro for garnish: Adds a pop of color and fresh flavor when serving.

Preheat your oven: Set the temperature to 375°F (190°C) to prepare for roasting your squashes.
Prepare the squashes: Cut the tops off of 4 small acorn squashes. Scoop out the seeds carefully with a spoon. Brush the insides with 1 tablespoon of olive oil and season with salt and pepper to taste.
Sauté the filling: In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add 1 small chopped onion and 2 minced garlic cloves. Sauté until the onion becomes translucent, about 3-4 minutes.
Add the main ingredients: Stir in 1 cup cooked quinoa or rice, 1 cup black beans, 1 cup corn, and 1 cup diced tomatoes into the skillet. Season with 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for an additional 5-7 minutes, allowing the flavors to meld together.
Stuff the squashes: Spoon the filling generously into each acorn squash until they are filled to the top. Then, sprinkle 1 cup of shredded cheese over the stuffed squashes.
Bake: Cover the stuffed squashes with foil and place them in the preheated oven. Bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and the squashes are tender to touch.
Garnish and serve: Allow the squashes to cool slightly before garnishing with fresh cilantro. Serve them warm and enjoy your spooky feast!