| | Directions |
- Preheat oven to 425 degrees.
- Cut the acorn squash in half and place cut side down in a baking pan. Add about 1/2 inch of water into pan.
- Cook squash for 45 minutes.
- While squash is cooking combine black beans and rice in a large bowl. Add chili powder, cumin and salt. Mix well.
- Remove squash from oven, empty water from pan, and turn squash over (so they look like bowls).
- Spoon rice and bean mixture into squash. Return to 350 degrees oven and cook till heated through - about 15 to 20 minutes.
- These are delicious with a spoonful of sour cream or Greek yogurt on top.
|
|
|
Prep Time: 30 minutes
Servings: 4
|  | | Ingredients | | - | | 2 acorn squash |
| - | | 3 cups cooked brown rice |
| - | | 1 can black beans - 16 oz. |
| - | | 1 teaspoon cumin |
| - | | 1 teaspoon chili powder |
| - | | 1/2 teaspoon salt |
| - | | sour cream or greek yogurt (optional) |
| |
| |
