Cheesy Hot Honey Stuffed Squash

Experience a delightful combination of sweet and spicy with this Cheesy Hot Honey Stuffed Squash. The roasted acorn squash provides a tender, naturally sweet base that perfectly complements the zesty chili macaroni filling.

This vegetarian dish blends smoky spices, creamy cheddar, and a touch of hot honey for a warming, hearty meal that’s as comforting as it is vibrant. Perfect for a wholesome dinner or impressive lunch, it’s sure to satisfy cravings for both flavor and nourishment.

Ingredients

• Acorn squash: Two medium-sized halves, each carefully seeded to provide a sweet and tender vessel for stuffing.
• Olive oil: Used twice; first to coat squash for roasting, then to sauté vegetables, adding richness and enhancing flavors.
• Salt and black pepper: Seasoning to enhance the natural sweetness of squash and balance the chili filling’s spices.
• Yellow onion: Finely diced, adding a subtle sweetness and depth to the sautéed vegetable base.
• Garlic cloves: Minced fresh garlic infuses the filling with a fragrant, savory aroma.
• Red bell pepper: Diced red pepper lends a mild sweetness and vibrant color to the chili mac.
• Jalapeño pepper: Seeded and minced to add balanced heat without overwhelming the dish.
• Kidney beans: Drained and rinsed for hearty texture and protein, enriching the chili mac filling.
• Black beans: Added alongside kidney beans for variety and extra fiber.
• Diced tomatoes: Canned tomatoes create a tangy, juicy base that melds evenly with spices.
• Vegetable broth: Enhances the chili filling by providing moisture and depth without overpowering flavors.
• Chili powder: The primary spice contributing warmth and subtle smokiness to the filling.
• Ground cumin: Adds earthiness and complexity, perfectly complementing chili powder.
• Smoked paprika: A hint of smokiness that elevates the flavor profile of the chili mac.
• Hot honey: Sweet heat drizzled in the filling and on top to perfectly balance spice and sweetness.
• Elbow macaroni: Uncooked pasta incorporated into the chili mixture for hearty bite and comfort.
• Sharp cheddar cheese: Shredded to melt into a creamy, tangy finish inside the filling.
• Fresh cilantro: Chopped and sprinkled as a bright, herbaceous garnish enhancing the dish’s freshness.

Instructions

Roast the Acorn Squash

Preheat your oven to 400°F. Lightly brush the cut sides of each squash half with olive oil and season with salt and pepper. Place them cut-side down on a parchment-lined baking sheet to roast. Roasting for 35-40 minutes tenderizes the squash, creating a sweet, caramelized flavor and ideal texture to hold the filling.

Sauté Aromatic Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onion and cook until softened, about 3 minutes. Then stir in garlic, red bell pepper, and jalapeno. Cook 4-5 minutes until vegetables are tender and fragrant, building the foundational flavor for the filling.

Combine Beans, Tomatoes, and Spices

Add drained kidney and black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, black pepper, and hot honey to the skillet. Stir thoroughly to blend all flavors. Bring the mixture to a gentle simmer to develop the rich, spicy base of the chili mac filling.

Cook Macaroni in Filling

Stir the uncooked elbow macaroni directly into the chili mixture. Cover and cook, stirring occasionally, for 8-10 minutes until the pasta becomes al dente. Add small amounts of broth or water as needed if the filling thickens too much, ensuring proper pasta texture and a creamy consistency.

Melt Cheese into the Filling

Remove the skillet from heat. Stir in shredded sharp cheddar cheese until it melts completely, turning the filling rich and creamy with a luscious cheesy finish. This step balances heat with smoothness for the perfect bite.

Stuff Roasted Squash Halves

Once the acorn squash halves are tender and cool enough to handle, carefully flip them cut-side up. Generously spoon the chili mac filling into each squash cavity, filling them fully to create a visually appealing and satisfying presentation.

Garnish and Serve

Drizzle additional hot honey over the stuffed squash for a glossy finish and sweet-spicy contrast. Sprinkle chopped fresh cilantro on top to add a fresh, herbal note and vibrant color, bringing brightness to the dish just before serving.

Storage Tips

To preserve freshness, cool stuffed squash completely before refrigerating in an airtight container. Reheat gently in the oven or microwave to maintain texture and flavor.

Serving Suggestions

Serve alongside a crisp green salad or roasted vegetables for a well-rounded meal. Pair with a light sparkling beverage or iced tea to complement the spicy-sweet flavors.

FAQs

Can I use a different type of squash?

Yes, but acorn squash works best for its size, sweetness, and ability to hold stuffing without collapsing.

Is this recipe gluten-free?

Not with traditional elbow macaroni. Use gluten-free pasta to make it suitable for gluten sensitivities.

Can I make this ahead of time?

You can prepare the filling a day ahead and reheat before stuffing the roasted squash for convenience.

How spicy is this dish?

Moderate heat from jalapeño and hot honey; adjust these to suit your preferred spice level.

Can I substitute the cheddar cheese?

Yes, Monterey Jack or mozzarella can be used, but cheddar offers the best flavor contrast.

Is this dish suitable for vegans?

Replace cheddar with vegan cheese and use maple syrup instead of hot honey for a vegan-friendly version.

What side dish pairs well with this stuffed squash?

A fresh green salad or roasted seasonal vegetables beautifully balance the richness of the stuffed squash.

Cheesy Hot Honey Stuffed Squash

This cheesy hot honey stuffed squash combines roasted acorn squash with spicy chili macaroni, kidney and black beans, and melted cheddar for a flavorful vegetarian main dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course dinner, vegetarian

Cuisine American

Servings 4 people

Calories 450 kcal

Equipment

• 1 oven Preheat to 400°F
• 1 baking sheet lined with parchment paper
• 1 large skillet

Ingredients

  

• 2 medium acorn squash halved and seeds removed
• 2 tablespoons olive oil divided
• 1/2 teaspoon salt divided
• 1/4 teaspoon black pepper divided
• 1 small yellow onion diced
• 2 cloves garlic minced
• 1 red bell pepper diced
• 1 jalapeño pepper seeded and minced
• 1 can 15 ounces kidney beans, drained and rinsed
• 1 can 15 ounces black beans, drained and rinsed
• 1 can 14 ounces diced tomatoes
• 1 cup vegetable broth plus more if needed
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 tablespoon hot honey plus extra for drizzling
• 1 cup uncooked elbow macaroni
• 1 cup sharp cheddar cheese shredded
• 2 tablespoons fresh cilantro chopped

Instructions

 

• Preheat the oven to 400°F and place squash halves cut-side down on a parchment-lined baking sheet. Brush cut sides with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt and black pepper.
• Roast squash for 35-40 minutes until tender when pierced with a fork.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3 minutes.
• Add minced garlic, diced red bell pepper, and jalapeño to the skillet; cook 4-5 minutes until vegetables are soft.
• Add kidney beans, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, remaining 1/4 teaspoon salt, black pepper, and 1 tablespoon hot honey. Stir and bring to a gentle simmer.
• Stir in uncooked elbow macaroni, cover the skillet, and cook for 8-10 minutes, stirring occasionally, until pasta is al dente. Add extra broth or water if mixture thickens too much.
• Remove skillet from heat and stir in shredded cheddar cheese until fully melted and creamy.
• Flip roasted squash halves cut-side up when cool enough. Spoon generous portions of chili mac filling into each half.
• Drizzle additional hot honey over the stuffed squash and garnish with chopped fresh cilantro before serving.

Notes

• Ensure macaroni is cooked al dente for best texture.
• Adjust spice by varying jalapeño and hot honey amounts.
• Store leftovers refrigerated up to 3 days in an airtight container.