Name: Mexican-Inspired Stuffed Acorn Squash
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Acorn squash, halved and seeded - 2 (1 pound); Olive oil, or to taste - 1 tablespoon; White onion, diced - 1 medium; Green bell pepper, chopped - 1 medium; Black beans, rinsed and drained - 1 (16 ounce) can; Diced tomatoes - 1 (16 ounce) can; Frozen corn - 1 cup; Shredded Mexican cheese blend - 1 cup; Ground cumin, or to taste - 1 teaspoon

Ingredients for - Mexican-Inspired Stuffed Acorn Squash

1. Acorn squash, halved and seeded 2 (1 pound)

2. Olive oil, or to taste 1 tablespoon

3. White onion, diced 1 medium

4. Green bell pepper, chopped 1 medium

5. Black beans, rinsed and drained 1 (16 ounce) can

6. Diced tomatoes 1 (16 ounce) can

7. Frozen corn 1 cup

8. Shredded Mexican cheese blend 1 cup

9. Ground cumin, or to taste 1 teaspoon

How to cook deliciously - Mexican-Inspired Stuffed Acorn Squash

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C). Fill a baking pan with 1/2 inch of water.

2 . Stage

Place squash halves, cut-sides down, in the prepared pan.

3 . Stage

Bake in the preheated oven for 30 to 40 minutes.

4 . Stage

While squash is baking, heat oil in a nonstick skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from heat and stir in beans, tomatoes, and frozen corn.

5 . Stage

Remove squash from the oven. Carefully turn each half over, fill with bean and veggie mixture, and top with shredded cheese.

6 . Stage

Return to the oven and bake until cheese is bubbling and squash is tender, about 20 more minutes.