Southwestern Stuffed Squash
(from greenfood’s recipe box)
Nutrition and taste!
Source: Garden Harvests
Prep time: 15 minutes
Cook time: 60 minutes
Serves 4 people
Ingredients
- •2 med acorn squash (about 1 1/4 lb each), halved and seeded
- •2 tsp olive oil
- •1/2 tsp freshly ground black pepper, divided
- •1 C canned black beans, rinsed and drained
- •1/2 C pine nuts (MUFA), toasted
- •1 lg tomato (6 oz), coarsely chopped
- •2 scallions, thinly sliced
- •1 tsp ground cumin
- •2 oz jack cheese, shredded (about 1/2 c), or cheese of choice
Directions
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Preheat oven to 425 degrees F. Coat rimmed baking sheet with olive oil spray.
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Brush cut sides and cavity of squash with oil. Sprinkle with 1/4 teaspoon of the pepper. Place cut-side down on prepared baking sheet. Bake 30 to 40 minutes until tender (don’t pierce with fork). Turn cut-side up.
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Mix beans, pine nuts, tomato, scallions, cumin, and remaining 1/4 teaspoon pepper in medium bowl. Spoon heaping 1/2 cup of bean mixture into each squash half, pressing down gently to get all filling in. Sprinkle evenly with cheese.
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Bake 10 to 15 minutes, until cheese is melted and golden brown.