Low Sodium Roasted Southwestern Acorn Squash
Servings
2Serving size
1/2 filled squashThis recipe can be multiplied but does not make very good leftovers.
Ingredients
| 12 ounces Acorn squash (about 1 large, halved and seeded) |
| 1 tsp. Olive oil |
| 1 clove Garlic, raw (minced) |
| 1 small White onions (diced) |
| 1 Medium stalk Celery, raw (diced) |
| 1 small Carrots, raw (peeled and diced) |
| 1 15 ounce can Canned no salt added black beans (drained and rinsed) |
| 1/2 tsp.. Ground cumin |
| 1/2 tsp. Chili powder |
| 1/8 tsp. Salt |
| 1 small Red bell peppers (seeded and diced) |
| 1 1/4 cup Coriander (cilantro) leaves, raw |
| 3 ounce Monterey jack cheese (shredded) |
Instructions
While the squash is roasting place the olive oil in a large skillet over medium-high heat. Add the garlic and onions and cook for about 3 - 4 minutes. Add the celery and carrots and cook for another 3 - 4 minutes.
Add the black beans, cumin, chili powder, salt, pepper and diced red pepper. Toss well and cook for about 3 - 4 minutes. Remove from the heat until the squash are finished roasting.
When the squash is roasted spoon the black bean mixture equally into the halves. Top the squash with the shredded cheese and return to the oven for about 5 - 10 minutes until the cheese is melted.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Roasted acorn squash is fantastic and so versatile. It makes the perfect side dish but this is a simple and delicious way to get everything good for you in a main course. Beans, veggies, high fiber, great vitamins… You won’t even know that it’s good for you.