We've tried this recipe (more than once), and all we can say is OMG Mylo, great recipe!
2 acorn squash
2 tablespoons vegan butter
2 cups prepared black beans (can use canned) rinse and drain
1 1/2 cups corn, fresh or frozen
1/2 teaspoon chili powder
1/4 teaspoon cumin
2 limes juiced
pinch of cayenne pepper
pinch of salt
2 chopped tomatoes
1/4 cup onion
1/2 cup chopped cilantro
1/4 slice of lime juice
Add a pinch of salt
1 cup - your choice of shredded vegan cheese (optional)
Preheat oven to 400°
Cut each acorn squash in half from top to bottom. Remove the seeds and clean out the inside, leaving the flesh intact. Spread the butter evenly over each half, then place the squash on a baking sheet, buttered side down and bake for 20 to 30 minutes or until tender.
Combine black beans, corn, chili powder, cumin, lime juice, cayenne pepper, and salt in a medium saucepan. Bring the mixture to a simmer, and continue to cook for about 10 minutes.
Meanwhile, in a small bowl, combine tomato, onion, cilantro, lime, and salt.
When squash is tender, remove it from the oven. Add a layer of the bean mixture, then add the tomato mixture on top.
Top with shredded vegan cheese if using.
Serves: 4
