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Acorn Squash Taco Bowls

Recipe from Tablespoon


-  3 acorn squash

-  1 ½ cups cooked quinoa or brown rice

-  1 can fire-roasted diced tomatoes

-  1 can corn, drained

-  1 can black beans, drained and rinsed

-  1 cup shredded sharp cheddar cheese

-  1 bunch green onions, thinly sliced

-  2 tbsp. cilantro, chopped


1.  Preheat oven to 400°F.

2.  Pierce acorn squash with a fork a few times and microwave each squash separately for 6 minutes, or until the flesh becomes tender enough to yield when pressed. Slice squash in half lengthwise and remove seeds with a spoon. Place cut-side up (skin down) on a parchment-lined baking sheet.

3.  In a large bowl, mix together quinoa (or rice), tomatoes, corn, black beans, cheddar cheese and green onions. Spoon into the center of each squash half. Bake for 20-25 minutes or until cheese is melted.

4.  Garnish with cilantro and any other chosen toppings, such as sour cream, greek yogurt, avocado, diced roma tomatoes or salsa.

What you'll need for this recipe: