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Tex-Mex Stuffed Acorn Squash Recipe

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This recipe for Tex-Mex Stuffed Acorn Squash, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janice Mellen
Added: Wednesday, February 18, 2009


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

Oven 425. 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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