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Dine-In: Tex-Mex Acorn Squash

Tex-Mex Acorn Squash
Prep Time: 25 minutes
Cook Time: 50 minutes

3 acorn squash
1/2 Tbs olive oil
1 small onion, chopped
1 clove garlic, minced
1/2 cup chopped bell pepper
1 tsp paprika
1 tsp cumin
1-1/2 cup cooked black beans
1/2 tsp salt
1 cup shredded 2% cheddar cheese
1 cup corn
1 cup turkey chili

Pre-heat oven to 375°F. Cut squash in half horizontally and remove seeds. In a baking dish, add water until baking dish is 1/4th full. Place squash cut side down into baking dish. Bake for 40 minutes.

While squash is baking, sauté onions, garlic, and bell pepper with olive oil. Once vegetables become tender add paprika and cumin. In a large bowl, combine sautéed vegetables with remaining ingredients.

Reduce the oven to 325°F. Add chili mixture into the center of each squash and bake for an additional 10-15 minutes.

Nutritional Information: Calories per Serving: 350, Fat: 9 g (5 g Saturated Fat), Cholesterol: 28 mg, Sodium: 524 mg, Carbohydrates: 54 g, Fiber: 4 g, Protein: 17 g

© 2010, Brookshire Grocery Co.  Nutrient counts are rounded to the nearest whole number.  All dietary and lifestyle changes should be supervised by a physician

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