After readingGluten-free goddess' blog about acorn squashI got inspired to finally cook the acorn squash that was starting to gather dust on my counter. Her recipe looked awesome, but somewhat complicated, and as usual I didn't have a lot of time with two little ones running around my legs.
I sometimes make bean salsas to go over my baked sweet potatoes, so I thought why not over an acorn squash? Also this seemed like a good paring since beans go well with with brown sugar, and brown sugar is a natural with acorn squash.I made this last night and brought it to work to eat for lunch. As I was heating it up I was getting eager to see if it would be a success or a failure. Well I'm eating it now (on my lunch hour) and I'm pleased to announce that it's as good as I hoped! I just wish I had taken a picture of it before I ate it because it was so colorful, but I really didn't know it would turn out so good!
Baked Acorn Squash stuffed with Bean Salsa
1 Acorn Squash
1 Jalapeno pepper- de -seeded and chopped fine
1/2 sweet onion - chopped fine
1 tomato - chopped small
1- 1/2 cups cooked pinto beans (or one can of beans - rinsed and drained)
1-1/2 Tbsp apple cider vinegar
1 Tbsp brown sugar
Salt and pepper to taste
• Preheat oven to 350º
•Cut the Squash in half in so that the top and bottom are on separate half's.
•Scoop out and discard the seeds using a spoon.
•Place the squash open side down, on a baking dish in 1/2 inch of water.
•Bake uncovered for 35 minutes.
•Mix the jalapeno pepper, onion, tomato, beans, cider vinegar, brown sugar, salt and pepper in a bowl, set aside.
•After the squash is cooked drain the liquid,
•Turn the squash open side up and put a few pats of butter (or to taste) on each piece.
•Scoop the salsa over the squash, return to the oven for 15 minutes and serve.