Tex-Mex Stuffed Acorn Squash - cooking recipe

Ingredients

2 medium acorn squash, halved and seeded
2 teaspoons olive oil
1/2 teaspoon black pepper, divided
1 cup black beans, drained and rinsed
1/2 cup pine nuts, toasted
6 ounces tomatoes, coarsely chopped
2 scallions, thinly sliced
1 teaspoon ground cumin
1/2 cup shredded monterey jack cheese (may sub Vegan cheese for a great Vegan meal)

Preparation

Preheat oven to 425 degrees. Coat a rimmed baking sheet with cooking spray.
Brush cut sides and cavity of squash with oil. Sprinkle with 1/4 tsp of the pepper. Place cut side down on prepared baking sheet.
Bake 30-40 minutes until tender (don't pierce it with a fork though). Turn cut side up.
Mix beans, nuts, tomatoes, scallions, cumin and remaining 1/4 tsp pepper in a medum bowl.
Spoon a heaping 1/2 cup of bean mixture into each squash half, pressing down gently to get all the filling inches Sprinkle with cheese.
Bake 10-15 minutes, until cheese is melted and golden.