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Mexican Stuffed Acorn Squash


  • 3 small acorn squash
  • 1 cup uncooked red quinoa
  • 1 tub Better Bean Skillet Refried Red Beans (or sub 1 15 oz can kidney or black beans)
  • 1 cup steamed corn
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon Himalayan sea salt
  • ¼ cup pomegranate seeds (optional)
  • chili lime tahini* (optional)


  1. Preheat the oven to 400 degrees and line a baking pan with parchment paper.
  2. Clean and halve acorn squash and scoop out the seeds.
  3. Place face down on a baking pan and bake for 30-45 minutes, until fork tender, checking frequently after 30 minutes.
  4. Meanwhile, prepare the quinoa according to package directions by simmering in water or veggie broth. Cover and set aside.
  5. Add the steamed corn. chili powder, cumin, and Himalayan sea salt. Stir for 1-2 minutes over medium heat. Spoon in tub of Better Bean Skillet Refried Red Beans and and stir for another 1-2 minutes until warmed.
  6. To assemble the squash, divide the filling evenly among the six cooked squash halves. Top each with optional pomegranate seeds and drizzle of chili lime tahini* and serve immediately.
  7. Store leftover squash halves in the fridge for 2-3 days.
*To make easy chili lime tahini, mix together ¼ cup tahini, ¼ cup water, 2-4 TBS lime juice, and 1 teaspoon chili powder.

Serving Size:

Serves: 6 servings

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Meet The Mastermind!


Hi, I’m Lauren! You can find me in the kitchen making healthy plant-based dishes with whole foods, at the gym working up an appetite for my next meal, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

Find her on Instagram @flora_and_vino or check out for fun treats & tasty eats!