Southwest Stuffed White Acorn Squash.

I have a goal of using more of what is in season when cooking, and this is the perfect time of year to use as much winter squash as possible. Last month I picked up my first “white” or “gold” acorn squash at the grocery store, and it’s my favorite kind to cook with so far.

Making this recipe was the third time in just a few weeks that I have stuffed a white acorn squash with various things. The white version of acorn squash tastes a bit more mild and less sweet than the dark green acorn variety, making it easy to pair with any combination of fillings.

Southwest Stuffed White Acorn Squash
Serves 4, one-half squash each.

2 white acorn squash
2 cups spinach
1 cup white rice
3/4 cup smokey cheddar cheese
1/2 pound ground turkey
1/2 cup black beans
1/2 cup sweet corn
3 Tablespoons salsa
1 Tablespoon butter
2 Tablespoons cilantro, chopped
1/2 an avocado
2 teaspoons extra virgin olive oil
Salt and black pepper, to taste

How to:

1) Cut the white acorn squash in half and scoop out the seeds. Rub a small amount of olive oil on each half (about 1/2 teaspoon each). Season with salt and pepper. Roast for ~30 minutes at 375 degrees. The squash is done when you can easily stick a fork in.

2) While the squash is roasting, cook your rice in your preferred way {I used a rice cooker}. Saute and brown the ground turkey, breaking it up into smaller pieces as it cooks. While the turkey is cooking, heat the black beans, corn, and salsa on low in a saucepan. Once the turkey is almost finished, mix in the spinach and cover the saucepan to wilt it.

3) Stir the cooked rice with butter and cilantro. Mix in the black beans / corn / salsa and stuff the squash halves. Top each squash half with a few tablespoons of cheese. Bake in the oven again at 375 for 5 minutes to melt the cheese. Top with avocado slices and eat!