Mexican-Style Stuffed Acorn Squash

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A savory Mexican-style twist on a fall favorite! These Mexican-Style Stuffed Acorn Squash are twice baked, stuffed with ground beef and veggies, then topped with cheddar cheese and served sizzling hot!

Mexican food and cold weather just don’t seem to mix in my head. Maybe it’s because South Texas only has two seasons: blisteringly hot and slightly-less-blisteringly hot. When we would get the rare cold front, we’d indulge in all the typical cold-weather fare.

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But, let’s be honest, sometimes you just need some Mexican food. Or at least, something that resembles Mexican food. This is a recipe my mom used to make when we got sick of typical fall acorn squash recipes like these adorable Sliced Acorn Squash with Cinnamon and Maple Syrup. And the sweet, creamy texture of the squash actually goes surprisingly well with some spicier savory Mexican flavors.

For another fall weather Mexican-style dish, try these Stuffed Poblano Peppers with Butternut Squash, White Cheddar and Shrimp! Or even some Chorizo and Cornbread Stuffed Apples!

Looking for other seasonal produce? Don’t forget to check out my guide to what’s in season in November for other delicious seasonal veggies!

And if you want another squash recipe, try this creamy roast pumpkin and apple soup from scratch!

TL;DR

• Cut acorn squash in half. Remove the seeds.
• Sprinkle with olive oil, salt, and pepper. Bake in an 400 F oven for about 30 minutes until fork tender.
• Meanwhile, cook ground meat, onions, cumin, cilantro, paprika, and cayenne until done.
• Mix with beans, corn, tomatoes.
• When the squash is finished, spoon the meat and veggie mixture into the center of each squash.
• Top with melted cheese.
• Place in the oven for 10 minutes until the cheese is melted and the filling is warm.
• Serve with avocado slices.

How to make Mexican-Style Stuffed Acorn Squash

Or really any stuffed acorn squash. All you have to do is cook your acorn squash first. Mix up your filling. Then roast for about 10 minutes to eat everything together and melt your cheese of choice.

Cutting an Acorn Squash

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You can choose to cut your acorn squash either lengthwise or widthwise. The only real difference is in presentation. (I promise the flavor is the same either way.)

Remember to trim off the stem! (They can catch on fire in the oven. I found out the hard way.)

To cut an acorn squash lengthwise, choose a divet in the squash. Place your knife directly downward in the center of the squash and press it all the way through the squash. Holding the squash firmly at one end, pull your knife down through the valley so the squash is half-cut. (AWAY from your fingers!) Remove your knife. Turn your squash around and repeat the downward cut with the knife in the same space. Then pull the knife downward through the rest of the valley on the un-cut side. 

Your squash will be mostly cut at the point. If it’s still somewhat stuck, just place it stem-side down and cut through the remaining areas with your knife.

If you’re cutting your squash widthwise, you’ll use the same basic principle. But it will be a bit more difficult since you won’t have a valley to follow. I recommend scoring the squash skin all the way around to make it easier for the knife to find a pattern. Just remember to cut off the top and bottom so you have a flat surface for resting your squash!

Roasting an Acorn Squash

I’ve discussed how to roast an acorn squash in halves in other recipes. There are two ways to do it. 

The first is to roast it cut-side up with oil, salt and pepper. This version takes longer but imparts far more flavor and allows you to season the squash.

You can also roast it cut-side down in a pan of water. This version takes less time, but you’ll lose the change to season and flavor your squash while roasting.

Remember squashes are starches, so their roasting time can vary based on your oven, the method you choose, and the squash itself!

The Filling

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Mexican-style filling is easy to pull together. You just need a meat (optional), beans, corn, tomatoes, and any other veggies you like! And of course, cheese and seasoning.

Meat. I use ground beef. But you can use pork, turkey, or chicken. Any will work!

Canned Foods. Beans are an essential part of Mexican cooking. I used black beans, but pinto beans would work just as well.

Corn is another common food in Mexican food. And it adds a sweeter side to some of the spicier ingredients.

Fresh Veggies. You’ll find tomatoes and onions in many Mexican dishes. (After all, they a key ingredients in salsa and pico de gallo!) 

But plenty of other fresh veggies could meld in very well to a Mexican-style filling.

Variations in the Filling:

• Green Peppers
• Jalapeños
• Mushrooms

Cheese. To be a truly Mexican dish, you’d want to include queso fresco. But since that can be hard to find in some areas of America, cheddar cheese works very well. If you want a different cheese, try pepper jack.

Seasonings. I always use cumin, paprika, cayenne, and cilantro (or coriander) in my filling. If you don’t have fresh cilantro, use coriander and add it in at the same time as you add in the paprika.

Topping. And, of course, don’t forget to top your Stuffed Acorn Squash! I chose avocado and cilantro for my topping, but you could also try any of the below options.

• Green Scallions
• Pickled Jalapeños
• Diced Red Onion
• Queso Fresco
• Fresh minced Jalapeños

How to store and reheat Mexican-Styled Stuffed Acorn Squash?

If you end up with leftover squash, they can easily be stored in a sealed tupperware in your fridge (or even wrapped tightly in plastic wrap) for up to 6 days.

Reheat them by placing them, covered, in a 350 F oven for about 15 minutes. Removing the covering, top with a bit more cheese, then allow to melt for 5-7 more minutes.

What to serve with Mexican-Style Stuffed Acorn Squash?

A salad makes a perfect pairing. Try this Spicy Santa-Fe Style Taco Salad to keep with the theme!

If you’d prefer to stick with a fall-theme, try some Creamy Dill Green Beans or even Southern Sautéed Okra.

What wine pairs with Mexican-Styled Stuffed Acorn Squash?

As with most Mexican dishes, try a Gewürztraminer. These are the “spiced” wines of the world, and they’re heavy in flavors like cloves, nutmeg, allspice, and cinnamon. Which, as you know, pairs wonderfully with Acorn Squash. But the sweeter residual sugar makes it an excellent pairing for spicy savory cuisines like Thai or…Mexican!

Alternatively you could try a nice dry Reisling.