Acorn Squash Mexican Recipe
Pull downwards as far as you can.
Acorn squash mexican recipe. Preheat oven to 400 degrees f. Place the acorn squash pieces in the skillet. Step 2 place slices in a large bowl.
Turn squash halves cut sides up. Remove from heat and stir in beans tomatoes and frozen corn. Pour 1 2 inch water into a large roasting pan.
Coat with cooking spray and sprinkle with 1 4 tsp. Mix up your filling. Spray with oil season with salt and pepper and place face down on the baking sheet.
Roast for 30 minutes then flip and roast for 10 15 more minutes until they are starting to brown and are easily pierced with a fork. Just thinking about some spicy mexican food stuffed in acorn squash gets me going. A classic recipe to make my boring fall evenings exciting.
Bake 20 to 25 minutes more or until tender. Add acorn squash cut sides down. Or really any stuffed acorn squash.
Cook and stir until the onion has softened and turned translucent about 5 minutes. Cut each squash in half lengthwise and remove seeds. How to make mexican style stuffed acorn squash.