Creamy Black Bean, Kale & Bell Pepper Stuffed Acorn Squash

Directions

1. Preheat the oven to 500°F and place a rack in the center. Line a baking sheet with aluminum foil if you like an easier cleanup.
2. Halve the acorn squash lengthwise, trim the ends, and scoop out the seeds. Brush the flesh with oil, then season with salt and pepper; place the halves cut-side down on the baking sheet.
3. Roast the squash until a knife slides in easily and the flesh is tender, about 20–25 minutes. Remove from the oven and set aside.
4. While the squash cooks, trim the kale, cut the stems away, and chop or tear the leaves into bite-sized pieces. Seed and dice the bell pepper, then add both to a large bowl.
5. Peel and mince the garlic and add it to the vegetable bowl.
6. Heat a little oil in a nonstick skillet over medium-high heat. Add the kale and peppers in batches, letting each batch wilt before adding the next; continue until the vegetables are tender, 4–5 minutes total.
7. Drain and rinse the black beans; cut the cream cheese into small pieces.
8. When the vegetables are ready, stir in the beans, cream cheese, broth, and spices. Cook, stirring, until the cheese melts and the mixture thickens to a sauce, about 3–4 minutes.
9. Spoon the filling into the roasted squash halves and top with panko breadcrumbs. Serve the squash halves on plates.