Tex-mex Stuffed Acorn Squash

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 medium acorn squash, halved and seeded
• 2 teaspoons olive oil
• 1/2 teaspoon black pepper, divided
• 1 cup black beans, drained and rinsed
• 1/2 cup pine nuts, toasted
• 6 ounces tomatoes, coarsely chopped
• 2 scallions, thinly sliced
• 1 teaspoon ground cumin
• 1/2 cup shredded monterey jack cheese (may sub vegan cheese for a great vegan meal)

Recipe

• 1 preheat oven to 425 degrees. coat a rimmed baking sheet with cooking spray.
• 2 brush cut sides and cavity of squash with oil. sprinkle with 1/4 tsp of the pepper. place cut side down on prepared baking sheet.
• 3 bake 30-40 minutes until tender (don't pierce it with a fork though). turn cut side up.
• 4 mix beans, nuts, tomatoes, scallions, cumin and remaining 1/4 tsp pepper in a medum bowl.
• 5 spoon a heaping 1/2 cup of bean mixture into each squash half, pressing down gently to get all the filling inches sprinkle with cheese.
• 6 bake 10-15 minutes, until cheese is melted and golden.