Tex-Mex Stuffed Acorn Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 medium Acorn Squash (1.25 lbs each)2 tsp Olive Oil1/2 tsp Black Pepper, divided1 cup Black Beans, rinsed & drained1/2 cup Pine Nuts (*Toasted)1 large Tomato, coarsely chopped2 Scallions, thinly sliced1 tsp ground Cumin2 oz Monterey Jack Cheese, Shredded
Preheat oven to 425 deg., coat rimmed baking sheet with Olive Oil Spray.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 288.5
- Total Fat: 13.9 g
- Cholesterol: 5.7 mg
- Sodium: 46.8 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 8.3 g
- Protein: 9.3 g
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