Vegetarian Roasted Acorn Squash with Pinto Beans for Two

WW Recipe of the Day: Oven-Roasted Acorn Squash with Pinto Beans and Red Chile Sauce
(202 calories | 5 2 2 myWW *SmartPoints value per serving)

When I lived in Denver, I came across an amazing vegetarian stuffed squash dish at a local New Mexican restaurant named Julia Blackbirds. The mouthwatering dish contained slow roasted spiced acorn squash stuffed with beans topped with red chile sauce.

It was so tasty I went home and tried my best to recreate it.

Oven-roasted acorn squash with red chili sauce and pinto beans

Acorn squash topped with red chili sauce and pintos

This recipe is what I came up with. And it’s become my go-to dish for fall and winter entertaining.

It’s simple and comes together quickly. Yet friends think I must have been in the kitchen for hours.

It may sound like a strange combination, but the flavors really work. Even hardened carnivores will feel satisfied when you serve this dish.

How Can You Make Your Own Pumpkin Pie Spice?

Pumpkin pie spice is simply a blend of cinnamon, ginger, cloves and nutmeg. You can usually find it in the spice aisle of most stores or you can make your own by combining: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon each of nutmeg and allspice or cloves.

How Many Calories and WW Points in this Roasted Acorn Squash with Pinto Beans & Red Chile Recipe?

According to my calculations, each serving has 202 calories and:

5 *SmartPoints (Green plan)
2 *SmartPoints (Blue plan)
2 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)

Acorn Squash is a Zero Points food on Weight Watchers.

Curious about Weight Watchers new myWW Green, Blue and Purple plans? Watch this short video to learn more:

How to Make Acorn Squash with Pinto Beans

Step 1: Gather and prepare all ingredients. You’ll need 1 cup of cooked pinto beans, which I like to prepare in my Instant Pot. 

Uncooked pinto beans, pumpkin pie spice, acorn squash and can of enchilada sauce on kitchen counter.

Preparing to make acorn squash with pintos

Step 2: Preheat oven to 325F degrees.

Step 3: Cut the acorn squash in half vertically. Scoop out the seeds.

Acorn squash cut in half with seeds removed from one half.

Cutting and removing seeds from squash

Step 4: Rub 1 teaspoon of olive oil on the inside of each half of squash.

Halved acorn squash with bottle of olive oil and pumpkin pie spice.

Adding oil and pumpkin spice to squash

Sprinkle 1 teaspoon of pumpkin pie spice on each half. Rub the spice to cover the inside of squash.

Acorn squash cut in half and rubbed with olive oil and pumpkin pie spice on wood cutting board.

Acorn squash rubbed with olive oil and pumpkin spice

Step 5: Line a baking sheet with parchment or use a silpat baking mat. Put the squash cut side down on the baking sheet.

Acorn squash, cut side down, on baking sheet.

Ready to bake the squash

Step 6: Roast squash for 45 minutes or until soft.

Oven-roasted acorn squash on baking mat lined baking sheet.

Oven-roasted acorn squash

Step 7: Remove from the oven and plate the squash. Add pinto beans to center of each piece of squash. Top with enchilada sauce and cheese, if using.

Roasted acorn squash topped with pinto beans, red chili sauce, crumbled cheese and chopped cilantro

Oven-Roasted Acorn Squash with Pintos and Red Chili Sauce

Pinto Bean Stuffed Roasted Acorn Squash Recipe Notes

  • You can raise the temperature to 400F and reduce the cook time for the squash to 20-25 minutes, if you need to speed things up.
  • To add some crunch, toss chopped pecans in with the pumpkin pie spice.
  • Use mild, medium or hot enchilada sauce.
  • Not a fan of red, use green enchilada sauce.
  • Keep pinto beans and enchilada sauce warm in crockpots, so the meal is ready to serve at any time.
  • Replace pinto beans with black beans.
  • Add some color with chopped cilantro.
  • Top with diced jalapeños.
  • Skip the cheese to make it vegan.
Roasted acorn squash with pintos, red chili sauce, crumbled cheese and cilantro on pottery plate.

Roasted squash with pinto beans and red chili sauce

How to Serve Pintos with Roasted Squash

  • Serve this squash dish with Pork Chili Verde.
  • Great alone or alongside a simple green salad.

Ways to Use Leftover Roasted Acorn Squash

  • Add some chicken broth and make a soup. Top with fresh avocado.
  • Warm any leftover and serve for breakfast with your favorite egg dish.

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Roasted Acorn Squash with Pinto Beans for Two

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

This recipe proves you don’t need meat to serve a fabulous dinner. This hearty vegetarian dish will convince any meat-lover to go veggie.
Course Main Course
Cuisine Southwestern
Keyword roasted squash and beans, squash beans chili sauce
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2
Calories 202kcal

Ingredients

  • 1 acorn squash
  • 1 cup cooked pinto beans
  • 1/2 cup red enchilada sauce
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons olive oil
  • 2 tablespoons cotija, or feta, cheese (optional)

Instructions

  • Preheat oven to 325F degrees.
  • Cut the acorn squash in half vertically. Scoop out the seeds.
  • Rub 1 teaspoon of olive oil on the inside of each half of squash. Sprinkle 1 teaspoon of pumpkin pie spice on each half. Rub the spice to cover the inside of squash.
  • Line a baking sheet with parchment or use a silpat. Put the squash cut side down on the prepared baking sheet.
  • Roast squash for 45 minutes or until soft.
  • Remove from the oven and plate the squash. Add pinto beans to center of each piece of squash. Top with enchilada sauce and cheese, if using.

Notes

  • You can raise the temperature to 400F and reduce the cook time for the squash to 20-25 minutes, if you need to speed things up.
  • To add some crunch, toss chopped pecans in with the pumpkin pie spice.
  • Use mild, medium or hot enchilada sauce.
  • Not a fan of red, use green enchilada sauce.
  • Keep pinto beans and enchilada sauce warm in crockpots, so the meal is ready to serve at any time.
  • Replace pinto beans with black beans.
  • Add some color with chopped cilantro.
  • Top with diced jalapeños.
  • Skip the cheese to make it vegan.

Serving size: 1/2 squash filled with 1/2 cup beans + 1/4 cup sauce

X *SmartPoints (Green plan)

X *SmartPoints (Blue plan)

X *SmartPoints (Purple plan)

5 *PointsPlus (Old plan)

Nutrition

Serving: 1/2 squash filled with 1/2 cup beans + 1/4 cup sauce | Calories: 202kcal | Carbohydrates: 35.4g | Protein: 5g | Fat: 6g | Fiber: 5.9g

Recipe source: Inspired by dish from Julia Blackbird’s Restaurant in Denver, CO

*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan’s ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

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Kitchen Tools Used to Make This Recipe:

 

Brenda GarrisonBrenda is a licensed esthetician and former small business owner after completing over 15 years of service with the United States military.

She is an essential oil enthusiast and avid home cooking for her husband and their two dogs.

Brenda and her family spend most of their time in the American Southwest, but they also love hitting the road for adventure.

One of her new passions is creating easy, healthy family-friendly freezer meals which can be prepared at home and frozen, and then cooked while traveling the country in their travel trailer.

She looks forward to sharing everything she learns with you here on Simple Nourished Living.

More articles and recipes by Brenda Garrison

This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!

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