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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for flour or modified food starch in pre-shredded cheese.

"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.

Monterey Jack Cheese

Legend has it that this cheese was so named because the Monterey dairyman David Jacks produced the cheese and shipped it to San Francisco in the late 1800s. It is a high-moisture, young, mild cheese that melts well. The soft flavor is a perfect complement to spicy Southwestern, Tex-mex and Mexican dishes.

There are lower fat versions made with skim or part skim milk. I have found these to be excellent products with the same creamy taste and melting properties.

1 ounce cheese = 91 calories, 6 fat, 4g sat fat, 0g mono fat, 7g protein, 0g carbohydrates, 243mg sodium, 20mg cholesterol

Roasted Southwestern Acorn Squash

Servings = 2 | Serving size =1 filled squash

Cooking Time = 45 Minutes

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.