Acorn Squash with Tex-Mex Stuffing
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Acorn Squash with Tex-Mex Stuffing calories by ingredient
Introduction
This hearty side dish includes pine nuts, which are a waist slimming MUFA. As a side dish, halve each half to yield 8 servings. Also yummy all by itself as a complete meatless meal! You can reduce the calorie count if you leave out the cheese or use reduced fat cheese, and it still tastes great! This hearty side dish includes pine nuts, which are a waist slimming MUFA. As a side dish, halve each half to yield 8 servings. Also yummy all by itself as a complete meatless meal! You can reduce the calorie count if you leave out the cheese or use reduced fat cheese, and it still tastes great!Number of Servings: 8
Ingredients
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2 medium acorn squash, halved and seeded
1 tsp olive oil
1/2 tsp ground black pepper
1 C canned black beans, rinsed and drained
1/2 C pine nuts
1 garlic clove, minced
dash of salt (to taste)
1 large tomato, coarsley chopped
2 scallions, sliced thinly
1/2 C frozen corn kernals
1/2 C Monterey Jack cheese
Directions
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.
Member Ratings For This Recipe
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