Squash is my one of my favorite foods in fall and winter. While playing in my kitchen one day, I came up with a yummy recipe idea for Twice Baked Acorn Squash Stuffed with Cheese and Corn, plus jalapeños and scallions. This Mexican influenced recipe is super tasty and filling, which is great for a vegetarian main dish. A quarter of a squash also works great as side dish alongside a meat entrée.

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I love the longevity of the shelf-life of squash. It can last for a very long time on your counter before it starts to rot, therefore it’s a great food to keep in your kitchen for a last-minute addition to a meal. Squash is a healthy and versatile food that pairs well with many other foods. Plus, there are so many varieties of squash to choose from.

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Twice Baked Acorn Squash Stuffed with Cheese and Corn

I’m a fan of the twice baked potato recipes, so I thought I’d try out a twice baked acorn squash recipe. This recipe is really easy to make with easy-to-find common ingredients.

I love food with a bit of spiciness, so Mexican food is a favorite of mine. For this recipe, I decided to try using American Neufchâtel cheese and Queso Fresco. I like the lower fat and calories of the Neufchâtel cheese when compared to cream cheese, and I love the easy crumbling characteristic of the Queso Fresco cheese. Both cheeses are soft and blend well together.

Ingredients for this Loaded Squash Recipe

These loaded squash halves are cheesy and delicious. I liked this filling so much, I have enjoyed it on crackers and as a dip as well. It’s very tasty that way as well, either cold or in a crockpot. There are only 6 ingredients needed to make this recipe. They include:

• acorn squash
• American Neufchâtel cheese (usually can be found next to the cream cheese blocks in stores)
• Queso Fresco cheese
• canned corn with red and green peppers
• canned jalapeños
• scallions

I did not salt the squash and it was tasty, but go ahead and add that if you want. However, I feel Queso Fresco cheese is a bit salty, so in my opinion, the cheese takes care of any need for extra salt.

This is an easy recipe that takes very little effort to make and it’s delicious! That’s a win-win in my book!

This Squash Dish is a Meal by itself, or add a Quarter of it to Your Plate as a Side Dish

I often eat this as my main course as a vegetarian. I eat half of a squash and it is filling enough to be my main dish. The cheeses make this dish satisfying and add protein. However, if I’m having it as a side dish, I will only take a quarter of a squash. My husband does eat meat, so he often takes a quarter of a squash as a vegetable side dish to his meat entrée.

I like eating this recipe as my main dish also because it doesn’t contain any carbohydrates. I try to eat meals now and then that are either low-carb or without carbs altogether to cut calories and eat more healthy.

Related Post, Another easy and tasty squash recipe: Homemade Tomato Squash Pasta Sauce

Another yummy squash recipe where a vegetable is added to a DESSERT!! Rich Decadent Butternut Squash Apple Bars

Plus, this one! Pecan Squash Rolls Appetizer

I hope you enjoy all these squash recipes! I get excited about yummy recipes, I hope you enjoy this one. Eat well and enjoy life!

Copyright ©2018 Julie Hoag. All Rights Reserved.

Twice Baked Acorn Squash Stuffed with Cheese and Corn

Squash is my one of my favorite foods in fall and winter. While playing in my kitchen one day, I came up with a yummy recipe idea for Twice Baked Acorn Squash Stuffed with Cheese and Corn, plus jalapeños and scallions. This Mexican influenced recipe is super tasty and filling, which is great for a vegetarian main dish. A quarter of a squash also works great as side dish alongside a meat entrée. This is an easy recipe that takes very little effort to make. It is delicious!

Print Recipe Pin Recipe

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Dish, Side Dish

Cuisine American, Mexican

Servings 5 people

Ingredients

  

1x2x3x

• 3 acorn squash
• 8 ounces American Neufchatel cheese softened
• 1/2 cup Queso Fresco cheese, crumbled
• 1/2 cup canned corn with peppers corn with red and green peppers
• 1 Tablespoon canned jalapenos
• 1 Tablespoon scallions, chopped fine

Instructions

 

• Slice acorn squash in half and scoop out insides and seeds. Place upside down in a pan with sides with a bit of water and cook at 400 degrees for about 35 minutes until soft to a fork pierce. Remove squash from the oven.
• I prepare the cheese/corn mixture while the squash is cooking. Combine 8 oz. softened American Neufchatel cheese, 1/2 c. Queso Fresco cheese crumbles, 1/2 c. corn with red and green peppers, 1 Tbsp. canned jalapenos, 1 Tbsp. finely chopped scallions and stir.
• Scoop out the squash from one of the halves of acorn squash, leave the rest of the squash halves intact. Add 1/2 cup. cooked acorn squash to cheese and corn mixture and stir well.
• Add 1/3 cup cheese/vegetable mixture to each of the five squash halves. Cook for about 15 minutes at 375 degrees. Then broil for 15-20 minutes on low or until cheese turns golden, watch near end so the cheese doesn't burn. Serve immediately.

Notes

This squash recipe is also good as a leftover. Store leftovers in the fridge and heat in the microwave before enjoying.

Tried this recipe?Let us know how it was!