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Cheesy Hot Honey 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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.