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Ingredients:
- 2 medium acorn squash
- 1/2 pound ground beef, chuck or round
- 1/2 cup chopped onion
- 1/4 cup chopped green or red bell pepper
- 1 can (15 ounces black beans, drained and rinsed
- 1 can (8 ounces) tomato sauce
- 1 cup corn kernels (use canned, drained or frozen, thawed)
- 1/2 teaspoon salt
- Dash pepper
- 1 1/2 teaspoons chili powder
- Dash garlic powder
- 1/4 teaspoon ground cumin
- 2 tablespoons fresh chopped cilantro
- Shredded Cheddar cheese, for topping
Preparation:
Cut squash in half lengthwise and scoop out seeds. Spray cut sides with olive oil spray or nonstick cooking spray and place, cut side down, on the foil. Add about 1/2 inch of water to the pan then cover with foil. Bake for 45 to 55 minutes, or until tender.
Meanwhile, cook the beef and onion until beef is no longer pink; add bell pepper and cook, stirring, for 2 minutes longer. Stir in all remaining ingredients except cheese and set aside or refrigerate until it's time to stuff the squash.
Stuff squash and put back on the baking pan. Bake for about 20 to 25 minutes, until hot. Add cheese and continue baking for a few minutes longer, or until cheese is melted.
Serves 4.
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