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Southwest Stuffed Acorn Squash

Betsy Carter
  • minutes
  • Serves 4

INGREDIENTS

2

Acorn squash

1

Avocado

1

Bell pepper

1 15 ounce can

Black beans

1

Cilantro

1 11 ounce can

Corn

1 clove

Garlic

1/4 tsp

Onion powder

1/4 tsp

Oregano, dried

1/2

Red onion

1 10 ounce can

Tomatoes, roasted

1 3/4 cups

Vegetable stock

1 cup

Brown rice

1/4 tsp

Cayenne pepper

1 tsp

Chili powder

1/2 tsp

Paprika

1/2 tsp

Pepper

1 tsp

Salt

3 tbsp

Olive oil

1/2 tsp

Cumin

1/2 cup

Cheese blend