Saturday, October 3, 2009

Tex-Mex Stuffed Acorn Squash


I pulled this recipe from Prevention Magazine's Flatten your belly with food... (Intriguing, I know..)

It needs a little something, something. I'm not sure if it's just because I had eaten something spicy right before hand or not. Perhaps I just needed some salt on it.

Here it is:
(4 servings)

2 Acorn Squash
2 tsp Olive Oil
1/2 tsp ground black pepper
1 cup canned black beans, rinsed, drained
1/2 cup pine nuts (Fareway doesn't sell these, so I subbed sunflower seeds)
1 large tomato, coarsely chopped
2 scallions, thinly sliced
1 tsp ground cumin
2 oz Monterey Jack cheese, shredded

Preheat oven to 425 degrees F. Coat rimmed baking sheet with olive oil spray.

Brush cut sides and cavity of squash with oil. Sprinkle with 1/4 teaspoon of the pepper. Place cut-side down on prepared baking sheet. Bake 30 to 40 minutes until tender (don't pierce with fork). Turn cut-side up

Mix beans, pine nuts, tomato, scallions, cumin, and remaining 1/4 teaspoon pepper in medium bowl. Spoon heaping 1/2 cup of bean mixture into each squash half, pressing down gently to get all filling in. Sprinkle evenly with cheese.

Bake 10 to 15 minutes, until cheese is melted and golden brown

let cool and then eat :)
I did take a photo of it, but my phone and computer aren't cooperating with the blue tooth connections. My apologies

1 comment:

Carrie said...

How about those little green chilis that come in the can?