Preheat oven to 400°F. Spray baking sheet with cooking spray. Cut both squash in half horizontally and scoop out seeds. Place the squash cut-side down on the prepared baking sheet.
Bake for 45 minutes or until squash is very soft and tender and edges begin to brown a bit. Turn oven off and leave squash in the oven while preparing filling.
Lightly heat a large skillet over medium heat. Add olive oil, red pepper, onion, garlic, jalapeno; cook until softened about 3 minutes. Add in cumin, black beans and corn; stir well to combine and cook a couple more minutes.
Remove from heat, stir in cilantro and lime juice in. Add salt and pepper to taste.
Fill the squash halves with black bean and corn mixture. Top each with a tablespoon of goat cheese. Dig in!
To make vegan, leave off goat cheese.
Southwest Stuffed Acorn Squash with Goat Cheese
Amount Per Serving (1 acorn squash half)
Calories 295Calories from Fat 37
% Daily Value*
Saturated Fat 1.3g8%
* Percent Daily Values are based on a 2000 calorie diet.