Southwestern Acorn Squash featuring Slow Noon
2 acorn squash
Slow Noon
1/2 onion, diced
1 lb ground beef
15 ounce can fire roasted tomatoes, drained
1/2 can corn
1/2 cup shredded pepper jack cheese
Cilantro and extra sliced green onions for garnish (optional)
1. Preheat oven to 400° F. Line a baking sheet with foil to save time on cleaning.
2. Cut off the ends of the acorn squash so they sit flat and then cut the squash in half horizontally. Scoop out the seeds and arrange them cut side up on the baking sheet. Drizzle the flesh with olive oil and sprinkle with Slow Noon. Place the baking sheet in the oven and roast the squash for 45 minutes or until tender.
3. While the squash is roasting, make the filling. Heat a tablespoon of olive oil in a pan over medium-high heat. Sauté the onions for 2-3 minutes. Add in the remaining ingredients (except the cheese) and cook until heated through. Season with Slow Noon.
4, Remove the squash from the oven and fill them with the beef mixture. Top with the shredded cheese and any additional toppings you prefer. Enjoy!
