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


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.
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.
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.
4.Remove from heat, stir in cilantro and lime juice in. Add salt and pepper to taste.
5.Fill the squash halves with black bean and corn mixture. Top each with a tablespoon of goat cheese. Dig in!

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