Acorn Squash

Roasted Acorn Squash with Black Beans

(Serves 4)


  • 1 TB Olive Oil
  • 2 Medium Acorn Squash (cut in half)
  • 4 oz. Julienne Sun Dried Tomatoes in oil
  • 2 TB chopped fresh Cilantro
  • 1 Ts Hot Sauce
  • 1/2 Cup cooked black beans
  • 1 Ts Cumin
  • 1/2 Ts Salt
  • 1/4 Ts Black Pepper
  • 4 oz. French Feta Cheese (crumbled)


  1. Preheat oven to 400°
  2. Cut squash in half, remove the seeds with a tablespoon, then divide olive oil and add to each squash. Salt and Pepper to taste.
  3. Line a baking sheet with parchment paper and add the squash. Cover lightly with foil.
  4. Place the squash in oven and roast for approx. 45-50 minutes or until soft. Then remove from oven and let cool.
  5. Create the filling. In a medium bowl, stir together the sun-dried tomatoes, cilantro, hot sauce, black beans, cumin, salt, pepper and Feta cheese.
  6. Divide the filling in half and place in squash.
  7. Serve at room temperature or warm in 250° oven for 10 minutes.
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Roasted Acorn Squash with Black Beans