Tex Mex Stuffed Acorn Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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stuffed squash Ingredients:
2 1/2 pounds acorn squash, peeled & halved |
2 tsp olive oil |
1/2 tsp pepper |
1 cup black beans, rinsed & drained |
1/2 cup pine nuts, toasted |
1 large tomato, coarsley chopped |
2 scallions, thinly sliced |
1 tsp ground cumin |
1/2 cup reduced fat monterey jack cheese, shredded |
Directions:
1. Preheat oven to 425 degrees and spray cookie sheet. Brush cut sides & cavity of squash with oil. Sprinkle with pepper and place cut-side down on baking sheet. Bake 30 to 40 minutes until tender. Mix beans, pine nuts, tomato, scallions and spices in bowl. Spoon heaping 1/2 cup of mixture into each squash, gently pressing down and filling in. Sprinkle evenly with cheese. Bake 10-15 minutes until melted and golden brown.
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