Cut the acorn squash in half vertically. Scoop out the seeds.
Rub 1 teaspoon of olive oil on the inside of each half of squash. Sprinkle 1 teaspoon of pumpkin pie spice on each half. Rub the spice to cover the inside of squash.
Line a baking sheet with parchment or use a silpat. Put the squash cut side down on the prepared baking sheet.
Roast squash for 45 minutes or until soft.
Remove from the oven and plate the squash. Add pinto beans to center of each piece of squash. Top with enchilada sauce and cheese, if using.
Recipe Notes
You can raise the temperature to 400F and reduce the cook time for the squash to 20-25 minutes, if you need to speed things up.
To add some crunch, toss chopped pecans in with the pumpkin pie spice.
Use mild, medium or hot enchilada sauce.
Not a fan of red, use green enchilada sauce.
Keep pinto beans and enchilada sauce warm in crockpots, so the meal is ready to serve at any time.
Replace pinto beans with black beans.
Add some color with chopped cilantro.
Top with diced jalapeños.
Skip the cheese to make it vegan.
Serving size: ½ squash filled with ½ cup beans + ¼ cup sauceClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.5*SmartPoints (Green plan)2*SmartPoints (Blue plan)2*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Nutrition Facts
Roasted Acorn Squash with Pinto Beans for Two
Amount Per Serving (1 /2 squash filled with ½ cup beans + ¼ cup sauce)
Calories 202Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 35.4g12%
Fiber 5.9g24%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.