Tex-Mex Stuffed Acorn Squash

“This is supposedly the ultimate waistline-slimming meal due to the combo of the squash and pine nuts. What's more? It supplies nearly four servings of veggies. Recipe from Prevention magazine 10/2008. Feel free to make this recipe vegan by using a vegan cheese or leaving off the cheese altogether!”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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