Roasted Acorn Squash with Pinto Beans Recipe

5 from 5 votes

This recipe proves you don’t need meat to serve a fabulous dinner. This hearty vegetarian dish will convince any meat-lover to go veggie.

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: Southwestern

Keyword: acorn squash with red chile pinto beans, roasted squash and beans, squash beans chili sauce

Servings:

Preheat oven to 325F degrees.
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.

Serving size: 1/2 squash filled with 1/2 cup beans + 1/4 cup sauce

WW Points: 2

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(Must be logged into WW on a smartphone or tablet.)

5 SmartPoints (Green plan)

2 SmartPoints (Blue plan)

2 SmartPoints (Purple plan)

5 PointsPlus (Old plan)

Cooking 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.