Ingredients
- 1 Acorn Squash
- 4 tbsp Olive Oil
- 1 lb Ground Beef
- 1 tsp Paprika
- 1/2 tsp Cumin
- 1/4 tsp Cayenne Pepper (or more to taste!)
- 1/4 tsp Salt
- 2 tbsp fresh Cilantro finely minced
- 1 small Yellow or Spanish Onion
- 1 clove Garlic minced
- 1 can Black Beans
- 1 can Whole Kernel Corn
- 1 cup Cherry Tomatoes quartered
- 1/2 cup Cheddar Cheese grated
- 1 Avocado sliced
Instructions
Preheat your oven to 400°F.
Cut your acorn squash in half (either length-wise or width-wise). Scoop out the seeds. Coat with olive oil, sprinkle with salt and pepper. Place in a linked baking dish and roast for 30 minutes until fork tender.
While the acorn squash cooks, mince your onion and place into a sauté pan with olive oil, cumin, cayenne, and salt and pepper to taste.
Sauté the onion until softened. Add in ground beef and cook until done. Add in the paprika and cilantro. Cook for 5 more minutes.
Add in the beans, corn, tomatoes, and 1/4 cup cheese. Stir to mix.
Remove the acorn squash from the oven when tender. Fill the whole in each squash with your beef and veggie mixture. Top with the remaining cheddar cheese.
Place stuffed acorn squash back into the oven for 10 minutes until the cheese is melted and sizzling.
Serve immediately with sliced avocado and remaining minced cilantro on top.
