stuffed acorn squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 medium acorn squash1 tomato1 can black beans, drained3 oz feta cheeseground black pepper1 tsp oreganograted parmesan
Cut the acorn squash in half, brush the cut side with olive oil and place cut side down on a baking sheet. Bake for 30 minutes.
Scoop out the seeds after the squash is cooked.
Drain the black beans and mash a little with a fork so that the ingredients cling together. Add the diced tomato and crumbled cheese. Add pepper and oregano to taste.
Pile the bean mixture into the cooked squash. Sprinkle grated parmesan cheese on top of each squash. Reheat in the oven for 10 - 15 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user JACQUI2792.
Scoop out the seeds after the squash is cooked.
Drain the black beans and mash a little with a fork so that the ingredients cling together. Add the diced tomato and crumbled cheese. Add pepper and oregano to taste.
Pile the bean mixture into the cooked squash. Sprinkle grated parmesan cheese on top of each squash. Reheat in the oven for 10 - 15 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user JACQUI2792.
Nutritional Info Amount Per Serving
- Calories: 186.1
- Total Fat: 5.6 g
- Cholesterol: 19.9 mg
- Sodium: 265.6 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 8.1 g
- Protein: 11.6 g
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