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!
Provided by januarybride
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Coat a rimmed baking sheet with cooking spray.
- 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.
- Bake 30-40 minutes until tender (don't pierce it with a fork though). Turn cut side up.
- Mix beans, nuts, tomatoes, scallions, cumin and remaining 1/4 tsp pepper in a medum bowl.
- 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.
- Bake 10-15 minutes, until cheese is melted and golden.
Nutrition Facts : Calories 341.9, Fat 18.7, SaturatedFat 4, Cholesterol 12.6, Sodium 87.3, Carbohydrate 37.6, Fiber 8.4, Sugar 2, Protein 11.9
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