- 2 acorn squash
- ½ tsp Italian seasoning
- 1 cup cooked rice
- Pinch of cinnamon
- ½ cup black beans
- ½ tsp salt
- 1 (14.5 oz) can petite diced tomatoes
- ¼ tsp pepper
- 1 small yellow onion, chopped
- • ½ cup cooked lentils
- 2 cloves garlic, minced
- ¼ cup corn
- ½ cup cilantro, chopped
- ¼ cup vegetable broth.
- ½ tsp cumin
- Pinch of cayenne pepper
1 Preheat oven to 400° degrees.
2 Line 2 baking sheets with foil or parchment paper. Prepare squash by cutting off the bottom point and the top stem of each acorn squash. Cut each acorn squash in half. Scoop out seeds and stringy parts. Salt and pepper each open side. Roast in oven for 35 minutes cut side up until flesh is fork tender.
3 While acorn squash is cooking prep the filling. Sauté onion and garlic in ¼ cup of vegetable broth for 5 minutes. Add in can of diced tomatoes and spices and simmer for 5 minutes. Take pan off heat and add in black beans, lentils, corn, rice, and fresh cilantro.
4 When acorn squash is done cooking add filling to each one.
5 Bake for an additional 15 minutes.