|
|||||||||||||
|
|||||||||||||
|
|||||||||||||
 = 45What's this? |
Roasted Southwestern Acorn Squash
Servings = 2 | Serving size =1 filled squash
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does not make very good leftovers.
| 1 large | acorn squash (halved and seeded) |
| 1 tsp | olive oil |
| 1 clove | garlic (minced) |
| 1 small | onion (diced) |
| 1 | rib celery (diced) |
| 1 small | carrot (peeled and diced) |
| 1 15 ounce can | no salt added black beans (drained and rinsed) |
| 1/2 tsp | ground cumin |
| 1/2 tsp | chili powder |
| 1/4 tsp | salt |
| fresh ground black pepper (to taste) | |
| 1 small | red bell pepper (seeded and diced) |
| 1/4 cup | cilantro leaves |
| 3 ounces | Monterey jack cheese (shredded) |
Preheat the oven to 375°F. Place the acorn squash halves cut side down on a cookie sheet or a large skillet and roast in the oven for about 30 minutes until tender.
While the squash is roasting place the olive oil in a large skillet over medium-high heat. Add the garlic and onions and cook for about 3 - 4 minutes. Add the celery and carrots and cook for another 3 - 4 minutes.
Add the black beans, cumin, chili powder, salt, pepper and diced red pepper. Toss well and cook for about 3 - 4 minutes. Remove from the heat until the squash are finished roasting.
When the squash is roasted spoon the black bean mixture equally into the halves. Top the squash with the shredded cheese and return to the oven for about 5 - 10 minutes until the cheese is melted.
Nutrition Facts
Serving size: 1 filled squash | Servings 2
Calories 462 | Calories from Fat 114
Amount Per Serving (% Daily Value)
Total Fat 13g (20%) | Saturated Fat 7g (33%)
Monounsaturated Fat 4g | Trans Fat 0g
Cholesterol 27 mg (9 %) | Sodium 583 mg (24 %)
Total Carbohydrates 65g (22%) | Sugars 6g
Dietary Fiber 18g (71%) | Protein 27g
Vitamin A 149% | Vitamin C 41 % | Calcium 44% | Iron 30%
Vitamin K 21 mcg | Potassium 1579 mg | Magnesium 190 mg
"You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else."
-Mario Batali, Chef
The refrigerator light goes on...
Roasted acorn squash is fantastic and so versatile. It makes the perfect side dish but this is a simple and delicious way to get everything good for you in a main course. Beans, veggies, high fiber, great vitamins... You won't even know that it's good for you.