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!
Ingredients
- 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!