
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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