Tex-Mex Stuffed Acorn Squash

• 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)

1. Preheat oven to 425 degrees. Coat a rimmed baking sheet with cooking spray.
2. 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.
3. Bake 30-40 minutes until tender (don't pierce it with a fork though). Turn cut side up.
4. Mix beans, nuts, tomatoes, scallions, cumin and remaining 1/4 tsp pepper in a medum bowl.
5. 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.
6. Bake 10-15 minutes, until cheese is melted and golden.

acorn squash, olive oil, black pepper, black beans, pine nuts, tomatoes, scallions, ground cumin, shredded monterey jack cheese

Taken from www.food.com/recipe/tex-mex-stuffed-acorn-squash-335157 (may not work)