Southwestern Baked Acorn Squash with Black Beans and Corn

This is a meal that takes about an hour to bake in the oven. It’s a vegan meal, perfect for those Meatless Mondays. If you want to add meat to this, a pound of Italian sausage, or a pound of ground turkey works nicely.

Ingredients:

• 2 acorn squash, cut in half and seeded.
• 1 onion chopped
• 1 tablespoon of olive oil
• 1 can of Ro-Tel tomatoes (or 1 can of diced tomatoes with green chilis)
• 1 can of black beans, rinsed and drained
• 1 can of corn, drained
• 1 tablespoon of chili powder
• 2 teaspoons cumin
• 1 teaspoon salt

Preparation:

Preheat the oven to 375 degrees.
Place the acorn squash in a baking dish with the inside facing up.
Cook the onion in the oil.
Add the tomatoes, beans, corn, and spices and stir well.
Spoon the filling into the hollow part of the squash.
Pour ¼ cup of water into the baking dish.
Cover with foil and bake one hour.
Pull back the foil and test for doneness. The squash should be fork tender.
Additional filling can be kept warm on the stove and served as second helpings.

Photo credit: CC Harmon

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