Ingredients

The following ingredients have 4 Servings
  • 1 acorn squash
  • 1 cup cooked pinto beans
  • 1/2 cup red enchilada sauce
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons olive oil
  • 2 tablespoons cotija, or feta, cheese (optional)

Instruction

  • Preheat oven to 325F degrees.
  • Cut the acorn squash in half vertically. Scoop out the seeds.
  • Rub 1 teaspoon of olive oil on the inside of each half of squash. Sprinkle 1 teaspoon of pumpkin pie spice on each half. Rub the spice to cover the inside of squash.
  • Line a baking sheet with parchment or use a silpat. Put the squash cut side down on the prepared baking sheet.
  • Roast squash for 45 minutes or until soft.
  • Remove from the oven and plate the squash. Add pinto beans to center of each piece of squash. Top with enchilada sauce and cheese, if using.