Acorn Squash Burrito Bowls
Tex-Mex Stuffed Acorn Squash Bowls Cuisine: Mexican Author: Mindy Serves: 4
  • 2 small-medium acorn squash
  • 1 cup cooked rice
  • 1 cup frozen corn kernels
  • 1 cup organic black beans
  • 1 large tomato, diced
  • ½ teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon unrefined salt
  • 1½ cups Mexican cheese blend, divided
  • 1 lime, juiced
  • fresh cilantro, chives, jalapenos, sour cream, lime wedges
Cooking Acorn Squash
  1. Preheat oven to 425F. Halve squash crosswise. Scoop out seeds, discard. Set squash halves, cut side down, on rimmed baking sheet. Bake until golden, 20-25 minutes.
  1. (Note: If using this method, select the smallest squashes so both can fit in the pot)
  2. Place trivet in Instant Pot and add 1 cup of water.
  3. Thoroughly wash the squash. Place it directly onto the trivet and secure lid. Push "manual" button for high pressure for 3 minutes. When time is up, do 5 minutes NPR (natural pressure release) then quick release to release all pressure. Open the lid and allow the squash to cool for 10 minutes. Once cooled, cut squash crosswise and scoop out the seeds.
Stuffed Burrito Bowls:
  1. Preheat oven to 400F degrees.
  2. Combine rice, beans, corn, tomatoes, spices, and 1 cup of cheese. Add juice from 1 lime and toss gently.
  3. Scoop stuffing evenly into the 4 squash halves. Top with remaining cheese. Bake for 10-15 minutes. Remove the stuffed squash and plate, and garnish with favorite toppings such as sour cream, cilantro,and peppers.
Recipe by Simple Pure Beauty at