Ingredients

• •2 med acorn squash (about 1 1/4 lb each), halved and seeded
• •2 tsp olive oil
• •1/2 tsp freshly ground black pepper, divided
• •1 C canned black beans, rinsed and drained
• •1/2 C pine nuts (MUFA), toasted
• •1 lg tomato (6 oz), coarsely chopped
• •2 scallions, thinly sliced
• •1 tsp ground cumin
• •2 oz jack cheese, shredded (about 1/2 c), or cheese of choice

Directions

1. Preheat oven to 425 degrees F. Coat rimmed baking sheet with olive oil spray.

2. Brush cut sides and cavity of squash with oil. Sprinkle with 1/4 teaspoon of the pepper. Place cut-side down on prepared baking sheet. Bake 30 to 40 minutes until tender (don’t pierce with fork). Turn cut-side up.

3. Mix beans, pine nuts, tomato, scallions, cumin, and remaining 1/4 teaspoon pepper in medium bowl. Spoon heaping 1/2 cup of bean mixture into each squash half, pressing down gently to get all filling in. Sprinkle evenly with cheese.

4. Bake 10 to 15 minutes, until cheese is melted and golden brown.

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