Spicy Acorn Squash
Stuffed Acorn Squash
3 acorn squash — halved, seeds removed, placed flesh side down on a cookie sheet
1 tablespoon olive oil
3 cloves of garlic, peeled
1 cup of black beans
6 tablespoons of goat cheese
1 can of diced tomatoes
1 pinch of garlic salt
Heat oven to 350. Roast squash and garlic for 45-50 minutes, drizzled with olive oil. Using tongs, place flesh side up in a casserole dish. Fill with cheese, beans, tomatoes, and sprinkle of garlic salt. Split roasted garlic among the six halves. Place back in the oven for 5 minutes to warm. Optional — use diced tomatoes with jalapenos, or top with salsa.
Healthy, easy and bright. So many great colors on a plate — and a lovely way to make your home smell like Fall’s roasted vegetables.
“What chipmunks would eat on vacation in Mexico. Acorns meets Acapulco.” (Okay, I made that up. But it is my review!)