Tex Mex Stuffed Acorn Squash

By LFritz527

324 calories
12g protein
38 g carbohydrate
8g fiber
17.5 g fat
3 g sat fat
363 mg sodium

Ingredients

• 2 medium acorn squash, halved and seeded
• 2 tsp olive oil
• 1/2 tsp ground pepper
• 1 can black beans rinsed and drained
• 1/2 cup toasted pine nuts
• 1 large tomato (6oz) coarsely chopped
• 2 scallions thinly sliced
• 1 tsp cumin
• 2 oz reduced fat Monterey Jack cheese shredded

Details

Servings 4
Preparation time 15mins
Cooking time 75mins

Preparation

Step 1

Preheat oven to 425 degrees. Coat baking sheet with olive oil spray. Brush cut sides and cavity with oil. Sprinkle with 1/4 tsp pepper. Place cut side down on baking sheet. Bake 30-40 minutes until tender. Turn cut side up

Mix beans, pine nuts, tomato, scallions, cumin, and remaining 1/4 tsp pepper.

Spoon 1/2 cup of bean mixture into each squash hal, pressing down gently to get all filling in. Sprinkle with cheese.

Bake 10-15 minutes until cheese is melted and golden brown.