Tex- Mex Stuffed Acorn Squash

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Ingredients

2 med acorn squash (about 1 1/4 lb each), halved and seeded

2 tsp olive oil

1/2 tsp freshly ground black pepper, divided

1 C canned black beans, rinsed and drained

1/2 C pine nuts (MUFA), toasted

1 lg tomato (6 oz), coarsely chopped

2 scallions, thinly sliced

1 tsp ground cumin

2 oz reduced-fat Monterey Jack cheese, shredded (about 1/2 c)

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