Recipe: Southwest Stuffed Squash


This dinner is wonderful! It's a perfect, savory squash option for the next time you need something different, but don't want to face a mile-long ingredient list with nothing that's in your pantry! Our Southwest Stuffed Squash recipe takes several foods you probably already have in our kitchen and serves them up in a new way! For more delicious low carb dinners, try our Skinny Italian Beef + Peppers, Slow Cooker Creamy Chicken, or Spaghetti Squash with Turkey Meatballs!


Recipe: Southwest Stuffed Squash

Prep time: 15 minutes
Cook time: 1 hour
Yield: 4 servings
Serving size: ½ stuffed squash


  • Two, 1 pound acorn squash

  • 1 pound lean ground beef

  • 1 medium onion, chopped

  • ¾ cup reduced sodium black beans, drained and rinsed

  • 1 red bell pepper, diced

  • 1 tablespoon chili powder

  • 2 teaspoon ground cumin

  • ½ teaspoon salt

  • ½ teaspoon black pepper


  1. Preheat oven to 400ºF.

  2. Halve the squash lengthwise. Scoop out and discard seeds (or save seeds and roast them).

  3. In a large bowl, add beef, onion, black beans, bell pepper, and spices. Using clean hands, gently but thoroughly combine ingredients.

  4. Pack ¼ of the beef mixture (about ½ cup) into each squash half center. Place squash into a 9x13-inch baking dish.

  5. Add 1-inch of water, cover with foil and bake for 1 hour, or until squash is tender and the center of the squash registers 160º F.

  6. Top with your favorite (optional) garnishes and dig in!

Nutrition Information
Per Serving: (½ stuffed squash)
Calories: 278
Calories from fat: 46
Fat: 5g
Saturated Fat: 2g
Cholesterol: 60mg
Sodium: 455mg
Carbohydrates: 32g
Fiber: 11g
Sugar 5g
Protein: 28g
WWP+: 6
SmartPoints: 7