2 medium acorn squash, cut in half, seeds removed
2 cans (19 oz/540 ml each) black beans, drained and rinsed
1 cup steamed seasonal veggies, chopped
1⁄4 cup grated cheese, your choice
3 tbsp cilantro, to garnish, optional
- Place squash, two halves at a time (or all four if small enough), cut-side down, in a Multipurpose Steamer. Cover and microwave on high for 15 minutes. Set aside and repeat with the two other halves, if needed.
- Meanwhile, preheat oven to 350° F (175° C) and prepare filling by combining beans, veggies, salsa, cheese, and seasoning.
- Arrange the acorn squash halves cut-side up on a Sheet Pan lined with a Sheet Pan Liner and divide the stuffing evenly among each.
- Bake for 15 minutes or until the stuffing is heated. Remove from oven and let stand for 2–3 minutes. Garnish with Guacamole and cilantro, if desired.