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Rice and Beans Stuffed Acorn Squash

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4 servings
Course: Appetizer , Lunch , Dinner
Cuisine: Vegan , gluten-free

Ingredients

  • 2 small- to medium-sized acorn squash
  • 1 tbsp olive oil
  • 1 cup long grain brown rice
  • 1 cup cooked black beans
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 tsp toasted sesame oil
  • 1 tsp salt to taste
  • 1/2 tsp black pepper

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF.
  2. Half acorn squash and scoop out the seeds and stringy insides. Save the seeds for roasting later as a snack or discard it all. Brush cut sides with olive oil and place on a lined baking sheet, cut-side down.
  3. Roast for 30-40 minutes until cooked through.
  4. Meanwhile, using a rice cooker (or whatever your preferred cooking method is) combine rice, black beans, cumin, paprika, and toasted sesame oil. Cook until tender and all water is absorbed into the rice.
  5. Once tender, remove the squash from the oven. Scoop out until there's about 3/4 inches of squash left in the halves.
  6. Mix the squash with the rice and season with salt and pepper to taste.
  7. Fill squash halves with rice mixture, and serve!
  8. Optional: You could top with vegan cheese and melt on top.