Southwest Stuffed Acorn Squash

Ingredients

for 4 servings

  • 2 acorn squashes
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 ¾ cups vegetable stock
  • 1 cup brown rice, rinsed
  • 1 tablespoon olive oil
  • ½ red onion, diced
  • 1 clove garlic, minced
  • 1 bell pepper, diced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ¼ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon dried oregano
  • 15 oz black bean, 1 can, drained and rinsed
  • 11 oz corn, 1 can, drained and rinsed
  • 10 oz roasted diced tomato, 1 can
  • ½ cup shredded cheese blend
  • avocado, sliced, to serve
  • fresh cilantro, chopped, to serve

Please see the 2nd Page for Directions

This entry was posted in Salade.