There is nothing more wonderful than a hot lunch on a cold and rainy day.


I’ve been working new recipes and admittingly I’ve been a bit intimated to work with Acorn Squash.  Not any longer, in fact, I am searching for other ways to cook with it so we can enjoy more of it this winter.


According to Wikepedia:  although considered a winter squash, acorn squash belongs to the same species as all summer squashes.



The bright orange flesh of acorn squash is packed with vitamin C, provitamin A, B vitamins, potassium, magnesium, iron, and manganese, all of which are critical for health.


When roasted, the skin becomes soft enough to eat by the forkful, but if you prefer it skin-free, the meat separates from the peel easily.



Acorn Sqash as they are incredibly easy to work with, simply cut in half, scrape out the seeds (roast them if you’d like), rub with a little bit of olive oil and roast in the oven on parchment paper.



One half of the squash was filling for both Rob and myself, so the recipe would be great for four, or perfect for leftovers the next day if you are empty nesters like us.



Southwestern Stuffed Acorn Squash


  • 2 Acorn Squash
  • 1 tablespoon Olive Oil (for Squash)
  • 1 small or medium red onion, chopped
  • 1 package Tofurkey Plant Based Crumbles (see substitutions below)
  • 1 tablespoon Coconut Oil
  • 2 carrots, cleaned and diced
  • 1 packet Simply Organic Southwest Taco Simmer Sauce, 8.00 fl. oz. 1 can Organic black beans, rinsed well
  • Sprinkle of Violife: Just Like Mozzarella Shreds Cheese
  • Side Salad of your choice


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Prior to cooking squash, make sure to clean your squash thoroughly, especially if you want to eat the skin. I soaked them in vinegar and scrubbed them well.
  3. Cut the acorn squash in half and then use a spoon to scoop out and discard the seeds and gut the squash. Divide the oil over the 4 squash halves and use your fingers or a brush to spread the oil over the squash flesh. Bake cut side facing down on a baking pan for 25 – 35 minutes until the squash is fork-tender.
  4. While the squash roasts, heat a tablespoon of coconut oil in a large pan over medium-high heat. When the oil is shimmering and hot, add the chopped onions and carrots, cook 10 minutes, then add in Southwestern Simmer Sauce and combine well. Add in veggie crumbled and cook until the mixture has heated through.
  5. Rinse black beans and add to pan, combine well. Approximately 10 minutes.
  6. Turn head on warm while squash finishes cooking.
  7. When squash is tender, remove from oven. Fill with southwestern mixture and top with a sprinkle of cheese.
  8. Prepare side salad on plates and serve with your favorite dressing.
  9. Eat immediately.


  • If you are a carnivore then this would be spectacular with ground turkey or chicken, substitute to your desire.
  • If you do not have dairy issues like Coach Shannon does, then substitute with shredded cheese of your liking, but not too much.
  • If you would like your Southwestern dishes spicy then this definitly needs more of a kick, you can add more Chili Powder or toss in some jalapenos, either will do the trick.


To your health and wellness, 

Leave a Comment