Mexican Stuffed Acorn Squash
This vegetarian Mexican Stuffed Acorn Squash is easy as it is delicious. It's filled with sauteed onions, hearty vegetables, rice and beans and are baked to golden perfection. A simple yet tasty weeknight meal.
Nutrition Facts
Ingredients
Instructions
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Continue Reading at Prepareandnourish →Chef's Notes
Cooking Acorn Squash in Instant Pot:
Pour one cup of water into the Instant Pot and add the trivet. Cut the squash in half and scrape out seeds and stringy bits. Place the squash halves into the Instant Pot on the trivet.
Close the lid on the Instant Pot and set the valve to "sealing." Cook on "manual" for 5 minutes for small squash, 7 minutes for larger squash. Followed by natural pressure release for 8 minutes. Release remaining pressure by turning the venting know to "venting" position.
Notes on size of squash:
If your acorn squashes are particularly on the small size, you may have leftover stuffing mixture. You can add that on a bed of romaine lettuce for an easy salad.
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