Add some pizzazz to your Taco Tuesday, by serving these stuffed acorn squash filled with your favorite Mexican flavors and textures.
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We have Mexican cuisine at least once a week. Typically, a taco bar rates high on the list of our favorites, followed by Tortilla Soup and Nachos.
I love how the flavors of cilantro and lime go so well with the textures of rice and beans. Speaking of rice and beans, Mexican dishes are usually low on the financial totem pole. They don’t contain any fancy and hard to find ingredients and they almost always call for rice and beans, the most cost-efficient staple in your pantry. In fact, most of the ingredients needed to make this Tex-Mex Stuffed Acorn Squash – you probably already have in your kitchen.
Go ahead, go take a look. I’ll wait.
The Acorn Squash
Acorn squash is a winter squash that resembles…acorns. They are perfectly sized to hold individual servings of pretty much anything, such as this Mexican flair. Because these gems are meatless, we will use the meaty part of the acorn squash to add some bulk and substance. We can’t categorize this as vegan or vegetarian because of the generous amount of cheese. Because…cheese. And I wouldn’t advise skipping on the cheese because once melted, it is the very ingredient that holds everything together. The key is to cook the squash before filling it with the tasty stuffing. My favorite method is using an Instant Pot but I list instructions for both pressure cooker and the oven in the recipe card.
Oh glory, the stuffing! But not the Thanksgiving turkey stuffing. Have you ever stuffed your Thanksgiving turkey with Mexican flavors? Neither have I, but I have stuffed acorn squash with glorious and delicious Mexican essence.