Tex-Mex Stuffed Acorn SquashSubmitted by: LRENAUD1
IntroductionAcorn Squash Stuffed with Black Beans, Pine Nuts, Tomato, Scallions & Cheese Acorn Squash Stuffed with Black Beans, Pine Nuts, Tomato, Scallions & Cheese
2 medium Acorn Squash (1.25 lbs each)
2 tsp Olive Oil
1/2 tsp Black Pepper, divided
1 cup Black Beans, rinsed & drained
1/2 cup Pine Nuts (*Toasted)
1 large Tomato, coarsely chopped
2 Scallions, thinly sliced
1 tsp ground Cumin
2 oz Monterey Jack Cheese, Shredded
Brush cut sides and cavity of Squash with olive oil. Sprinkle with 1/4 tsp of Pepper. Place cut-side down on prepared baking sheet. Bake 30 to 40 minutes until tender (don't pierce with fork)
Mix Black Beans, Pine Nuts, Tomato, Scallions, Cumin and remaining 1/4 tsp 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.
Bake 10 to 15 minutes, until cheese is melted and golden brown.
*Toast Pine Nuts - put nuts in skillet on med heat, until lightly golden.
Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user LRENAUD1.