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Southwestern Stuffed Acorn Squash
Posted on Sep 1st 2010 2:00PM by Keri Glassman1 medium acorn squash, halved and seeded
Olive oil
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup canned black beans, rinsed and drained
1/2 cup canned corn, rinsed and drained
1/2 cup red bell pepper, chopped
1/4 cup yellow onion, chopped
1/2 teaspoon ground cumin
2 tablespoons Monterey Jack cheese
1. Preheat oven to 425° F.
2. Mist baking sheet with canola oil spray.
3. Cut acorn squash in half, seed, brush lightly with olive oil and sprinkle with black pepper. Place cut side down on baking sheet and bake for 30 to 40 minutes.
4. Combine black beans, corn, bell pepper, onion, cumin and 1/4 teaspoon pepper in bowl.
5. Spoon half of mixture into each squash half and sprinkle each with 1 tablespoon cheese. Bake 10 to 15 more minutes or until cheese is melted.
Find more easy-to-make recipes in our Fresh Fall Meal Plan.
Olive oil
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup canned black beans, rinsed and drained
1/2 cup canned corn, rinsed and drained
1/2 cup red bell pepper, chopped
1/4 cup yellow onion, chopped
1/2 teaspoon ground cumin
2 tablespoons Monterey Jack cheese
1. Preheat oven to 425° F.
2. Mist baking sheet with canola oil spray.
3. Cut acorn squash in half, seed, brush lightly with olive oil and sprinkle with black pepper. Place cut side down on baking sheet and bake for 30 to 40 minutes.
4. Combine black beans, corn, bell pepper, onion, cumin and 1/4 teaspoon pepper in bowl.
5. Spoon half of mixture into each squash half and sprinkle each with 1 tablespoon cheese. Bake 10 to 15 more minutes or until cheese is melted.
Find more easy-to-make recipes in our Fresh Fall Meal Plan.
