Sunday, October 31, 2010

Acorn Squash with Black Bean and Corn Salsa

3 acorn squash, halved and seeded
1 can black beans, drained and rinsed
1 can corn, drained
1 medium onion, diced
2 cloves garlic, minced
6-oz bag baby spinach
1 c chopped cilantro
4 tsp chili powder
1 tsp cumin
2 tsp hot sauce
2 tsp lime juice
salt, to taste
crumbled feta, optional

Bake squash, cut sides down in a pan with about an inch of water, in a 350 degree oven for about 45 min or til tender when pierced with a knife. Saute' onion and garlic in olive oil til tender; add rest of ingredients, except cilantro and feta, and cook til spinach is wilted. Add cilantro and spoon mixture into baked squash half; top with feta.

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