• F22ce7a510b3416ed2e9ffcb0dd027c1

Tex Mex Stuffed Acorn Squash

Prep
Cook
Serves 4people
Ingredients
2
acorn squash (halved and seeded)
2
tsp olive oil
1
cup canned black beans, rinsed and drained
1/2
cup pine nuts, toasted
1
large tomato (6 oz.), coarsely chopped
2
scallions, thinly sliced
1
tsp cumin
2
oz reduced-fat Monterey Jack Shredded (about 1/2 cup)
Directions
1.
Heat oven to 425 degrees Fahrenheit. Coat sheet pan with olive oil spray.
2.
Brush cut sides and cavity of squash with oil. Sprinkle with 1/4 tsp pepper.
3.
Place squash cut sides down on prepared pan. Bake until tender, 30 to 40 minutes. Turn cut side up.
4.
Mix beans, pine nuts, tomato, scallions, cumin, and 1/4 tsp pepper in bowl. Spoon heaping 1/2 cup of the bean mixture into each squash half, pressing down gently. Sprinkle evenly with cheese.
5.
Bake until cheese is melted and golden brown, 10 to 15 minutes.

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