This recipe is from the current issue of Eating Well but I changed it quite a bit. The original is Acorn Squash Stuffed with Swiss Chard and White Beans. When I did mine I used some spiced up black beans instead. I think black beans and squash have a natural affinity for each other. And I was able to get a little more excited about this dish thinking in terms of mexican flavors.
The squash is cooked a bit first. I baked mine but the recipe says to microwave it. The filling is added and the squash are topped with bread crumbs and parmesan cheese. Then you run it under a broiler for barely a minute to toast the crumbs. Really yummy. Here's the original recipe. I'm pleased to say mine look just like those in the mag.
To season my beans, I added some cumin and chipotle powder to the sauteed onions and garlic. I let the spices cook a minute in the oil and then added the beans and continued with the recipe. Those with a trained eye.might recognize that I used a Carnivale instead of an Acorn squash.
You could go lots of places with this recipe. Even taking it out of the vegetarian realm and adding cooked sausage. A definite make again...