Acorn Squash with Tex-Mex Stuffing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 medium acorn squash, halved and seeded1 tsp olive oil1/2 tsp ground black pepper1 C canned black beans, rinsed and drained1/2 C pine nuts1 garlic clove, minceddash of salt (to taste)1 large tomato, coarsley chopped2 scallions, sliced thinly1/2 C frozen corn kernals1/2 C Monterey Jack cheese
1. Preheat oven to 425 degrees Fahrenheit. Coat rimmed baking sheet or pan with olive oil spray.
2. Brush cut sides and cavity of squash with olive oil. Sprinkle with 1/2 of the black pepper and place cut-side down on the backing sheet. Bake 30-40 minutes. Remove from oven and turn cut-side up.
3. While squash is baking, spread pine nuts on a cookie sheet and place in the oven to toast. The process only takes a few minutes, and can also be done in a toaster oven. Watch carefully, and remove them from the oven when they begin to turn dark brown. Once they begin to brown, they can burn quickly. Remove them slightly before they reach the desired color.
4. Mix toasted pine nuts with beans, tomato, scallions, cumin, garlic, salt and the remaining black pepper. Spread evenly into each squash, pressing down gently. Sprinkle with cheese.
5. Return pan to the oven, and bake 10-15 minutes, until cheese is melted and bubbling.
6. If serving as a side dish, cut each section in 1/2 to create 1/4 squash servings.
Serves 8 as a side dish, or 4 as a complete meal.
Number of Servings: 8
Recipe submitted by SparkPeople user KKS5369.
2. Brush cut sides and cavity of squash with olive oil. Sprinkle with 1/2 of the black pepper and place cut-side down on the backing sheet. Bake 30-40 minutes. Remove from oven and turn cut-side up.
3. While squash is baking, spread pine nuts on a cookie sheet and place in the oven to toast. The process only takes a few minutes, and can also be done in a toaster oven. Watch carefully, and remove them from the oven when they begin to turn dark brown. Once they begin to brown, they can burn quickly. Remove them slightly before they reach the desired color.
4. Mix toasted pine nuts with beans, tomato, scallions, cumin, garlic, salt and the remaining black pepper. Spread evenly into each squash, pressing down gently. Sprinkle with cheese.
5. Return pan to the oven, and bake 10-15 minutes, until cheese is melted and bubbling.
6. If serving as a side dish, cut each section in 1/2 to create 1/4 squash servings.
Serves 8 as a side dish, or 4 as a complete meal.
Number of Servings: 8
Recipe submitted by SparkPeople user KKS5369.
Nutritional Info Amount Per Serving
- Calories: 187.8
- Total Fat: 10.1 g
- Cholesterol: 6.3 mg
- Sodium: 64.6 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 4.5 g
- Protein: 6.3 g
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