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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Tex-Mex Stuffed Acorn Squash Recipe

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This recipe for Tex-Mex Stuffed Acorn Squash is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Med. acorn squash (about 1 1/4 # ea., halved/seeded.
2 tsp.olive oil
1/2 tsp. black pepper
1 c black beans, rinsed & drained
1/2 c. pine nuts (or nuts of your choice)
1 lg. tomato coarsely chopped
2 scallions, thinly sliced
1 tsp. ground cumin
1/2 c. reduced-fat Monterey Jack cheese, shredded
Directions:
Directions:
Oven 425º. Coat rimmed baking sheet with olive oil spray.
Brush squash with oil. Sprinkle with 1/4 tsp. pepper. Place cut side down on baking sheet. Bake 30-40 mins. until tender. (Don't pierce with fork). Turn cut side up.
Mix beans, nuts, tomato, scallions, cumin, and remaining 1/4 t. pepper in medium bowl. Spoon heaping 1/2 c. bean mixture into each squash half, pressing down gently to get all filling in. Sprinkle evenly with cheese.
Bake 10-15 mins.until cheese is melted and golden brown.

 

 

 

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