Tex Mex Stuffed Acorn Squash
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 reduced-fat Monterey Jack cheese, shredded (about 1/2 c)
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