Southwest Stuffed Acorn Squash with Goat Cheese
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- 2 acorn squash
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1 red bell pepper, seeded and chopped
- 1/2 yellow onion, chopped
- 1/2 jalapeno, seeded and diced
- 1 can, 15 ounces, black beans, rinsed and drained
- 2 cups frozen corn kernels
- 1 teaspoon cumin
- 1 lime, juiced
- Salt and pepper
- 1/2 cup cilantro, chopped
- 4 tablespoons crumbled goat cheese
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Preparation
Step 1
Preheat oven to 400°F. Spray baking sheet with cooking spray. Cut both squash in half horizontally and scoop out seeds. Place the squash cut-side down on the prepared baking sheet.
Step 2
Bake for 45 minutes or until squash is very soft and tender and edges begin to brown a bit. Turn oven off and leave squash in the oven while preparing filling.
Step 3
Lightly heat a large skillet over medium heat. Add olive oil, red pepper, onion, garlic, jalapeno; cook until softened about 3 minutes. Add in cumin, black beans and corn; stir well to combine and cook a couple more minutes.
Step 4
Remove from heat, stir in cilantro and lime juice in. Add salt and pepper to taste.
Step 5
Fill the squash halves with black bean and corn mixture. Top each with a tablespoon of goat cheese. Dig in!
Step 6
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