Name: Creamy Black Bean, Kale & Bell Pepper Stuffed Acorn Squash
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 acorn squash; 3 (398 ml) cans black beans; 355 ml chicken or vegetable broth; 1 (227 g) block cream cheese; 3 cloves garlic; 1 ½ bunches kale; 3 red bell peppers; black pepper; chili powder; coriander, ground; extra virgin olive oil; panko bread crumbs; salt

Creamy Black Bean, Kale & Bell Pepper Stuffed Acorn SquashCreamy Black Bean, Kale & Bell Pepper Stuffed Acorn Squash — a 45-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 acorn squash

3 (398 ml) cans black beans

355 ml chicken or vegetable broth

1 (227 g) block cream cheese

3 cloves garlic

1 ½ bunches kale

3 red bell peppers

black pepper

chili powder

coriander, ground

extra virgin olive oil

panko bread crumbs

salt

Instructions

Preheat oven to 260°C (500°F) and place rack in the center position. Line a large baking sheet pan with aluminum foil to make cleanup easier (optional).

Wash and dry the fresh produce.

Halve each acorn squash lengthwise, trim ends, then scoop out the seeds. Rub the inside of the squash with oil, then season with salt and pepper; arrange halves, cut-side down, on the baking sheet.

Place squash in the oven (it doesn't have to be fully heated) and roast until tender, so a knife can easily pierce through the flesh, about 25 minutes. Remove from oven.

Meanwhile, fold kale leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and place in a large bowl.

Trim, seed, and small dice bell peppers. Add to the bowl with the kale.

Preheat a large pot over medium-high heat.

While the pot heats up, peel and mince garlic. Add to the bowl.

Once the pot is hot, add oil and swirl to coat the bottom. Add kale, bell pepper, and garlic to the pot in handfuls, waiting for kale to wilt slightly before adding the next handful. Cook, stirring often, until the veggies are tender, 5-6 minutes.

Meanwhile, drain and rinse beans.

Cut cream cheese into small pieces.

When the veggies are done, add beans, cream cheese, broth, and spices to the pot; stir until cheese is melted and combined. Bring to a simmer and continue to cook, stirring occasionally, until sauce thickens, 4-5 minutes more. Remove from heat.

To serve, divide squash halves between plates, stuff with filling, and sprinkle with bread crumbs. Enjoy!

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