Name: Air Fryer Acorn Squash with Black Beans, Corn, and Cheese
Prep time: 5 min
Cook time: 5 min
Yield: 2
Ingredients: 1 acorn squash (about 1 lb.), halved, seeds removed -; Olive oil cooking spray -; 1/4 tsp. plus 1/8 tsp. kosher salt -; Freshly ground black pepper -; 1 small tomato, seeded and chopped -; 1/2 c. cooked black beans, rinsed and drained if canned -; 1/4 c. frozen corn, thawed -; 1/2 tsp. chili powder -; 1/4 tsp. ground cumin -; 1/4 tsp. sweet paprika -; 1 c. shredded cheddar (about 4 oz.), divided -; Fresh cilantro leaves, for serving -

Air Fryer Acorn Squash with Black Beans, Corn, and Cheese

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Air Fryer Acorn Squash with Black Beans, Corn, and Cheese

1. 1 acorn squash (about 1 lb.), halved, seeds removed -

2. Olive oil cooking spray -

3. 1/4 tsp. plus 1/8 tsp. kosher salt -

4. Freshly ground black pepper -

5. 1 small tomato, seeded and chopped -

6. 1/2 c. cooked black beans, rinsed and drained if canned -

7. 1/4 c. frozen corn, thawed -

8. 1/2 tsp. chili powder -

9. 1/4 tsp. ground cumin -

10. 1/4 tsp. sweet paprika -

11. 1 c. shredded cheddar (about 4 oz.), divided -

12. Fresh cilantro leaves, for serving -

How to cook deliciously - Air Fryer Acorn Squash with Black Beans, Corn, and Cheese

1. Stage

In an air-fryer basket, arrange squash cut side down. Cook at 370° for 10 minutes. Turn squash cut side up. Generously spray cut sides with cooking spray; season with 1/4 teaspoon salt and a few grinds of pepper. Continue to cook until squash is very tender and golden, 7 to 8 minutes more.

2. Stage

Meanwhile, in a medium bowl, toss tomato, beans, corn, chili powder, cumin, paprika, half of cheddar, and remaining 1/8 teaspoon salt to combine.

3. Stage

Remove air-fryer basket and carefully divide tomato mixture between squash. Top with remaining cheddar. Cook at 370° until cheese is melted and filling is warmed through, 2 to 3 minutes more. Top with cilantro.