Tex-Mex Stuffed Acorn Squash

Name: Tex-Mex Stuffed Acorn Squash
Cook time: 1 h 5 min
Total time: 1 h 5 min
Cuisine: American, TexMex
Ingredients: 2 medium acorn squash (approx 1 1/4 lbs each), halved and seeded; 2 tsp olive oil; 1/2 tsp fresh ground pepper; 1 cup canned black beans, rinsed and drained; 1/2 cup pine nuts, toasted; 1 large tomato (6oz), coarsely chopped; 2 scallions, thinly sliced; 1 tsp ground cumin; 2 oz reduced fat Monterey Jack Cheese, shredded

4 steps

Cook:1h 5min

Updated at: Wed, 16 Aug 2023 23:48:58 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories248.1 kcal (12%)

Total Fat17.4 g (25%)

Carbs16.3 g (6%)

Sugars2 g (2%)

Protein9.3 g (19%)

Sodium211.2 mg (11%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 x 1.25acorn squash

medium, halved and seeded

2 tspolive oil

½ tspfresh ground pepper

1 cupcanned black beans

rinsed and drained

½ cuppine nuts

toasted

1tomato

large, coarsely chopped

2scallions

thinly sliced

1 tspground cumin

2 ozreduced fat monterey jack cheese

shredded

Instructions

Step 1

Pre-heat oven to 425, coat rimmed baking sheet with olive oil spray

Step 2

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

Step 3

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

Step 4

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