Stuffed Acorn Squash

A Savory blend of stuffing and black beans in an acorn squash that’s perfect for both vegetarians or meat eaters.

Ingredients:
1 stick unsalted butter

1/2 teaspoon allspice

1 medium onion, peeled, finely chopped

3  large acorn squash

1 box stuffing

1 cup water

1/2 cup almonds

1 (15 ounce) can black beans

1 cup vegetable broth

1 small box raisins

1 1/2 teaspoons fine sea salt or table salt

1/2 teaspoon ground cinnamon

1/4 teaspoon black pepper

3/4 cup light brown sugar

 How to:

1. Cook stuffing according to directions, except use only 1 cup water,and 2 tablespoons butter. Add almonds into stuffing set aside.

2. In a large non-stick skillet over med-high heat melt 4 tablespoons butter a onions,and  allspice.

3.Next add 1/2 cup dressing/stuffing, black beans, and broth mix well cook additional 12 minutes.

4. Meanwhile slice acorns in half scoop seed out, and poke with a fork in center and edges without puncturing skin.

5. Preheat the oven to 375 degrees F.

6. In a medium bowl combine salt, cinnamon, black pepper brown sugar. Brush mixture over squash.

7. In a large bowl combine onion mixture, remaining butter, stuffing and raisins.

8. Spoon stuffing mixture into each acorn squash. Place into a large shallow baking dish.

9. Fill baking dish  half full with water to create a water bath  around acorn squash. Place on medium rack. Bake 45 minutes or until fork tender.