I wanted to make something savory and packed with flavor, enough to be a meal all on its own. Acorn squash has 145% of your daily recommended intake of Vitamin A, along with Vitamin C, B, folate, and a hefty dose of beta carotene! Add in the black beans for protein, the tomatoes as an antioxidant, and you are well on your way to a complete meal. It taste great too!


2 acorn squash

1 teaspoon olive oil

1 clove garlic, minced

1 red bell pepper, seeded and chopped

1/2  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 Cotija cheese *


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. 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.

Lightly heat a large skillet over medium heat, add olive oil, red pepper, onion, garlic, jalapeno; cook until softened about 3 minutes. Then add in cumin, black beans and corn; stir well to combine and cook a couple more minutes. Remove from heat, stir in cilantro and lime juice. Salt and pepper to taste. Fill the squash halves with black bean and corn mixture. Top each with a tablespoon of Cotija cheese.


* Cotija is a hard cow’s milk cheese that originated from Mexico. It is named after the town of Cotija.

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