Roasted Southwestern Acorn Squash - Culinary Medicine Home

Ingredients

• 12 ounces Acorn squash (about 1 large, halved and seeded)
• 1 tsp. Olive oil
• 1 clove Garlic, raw (minced)
• 1 small White or yellow onions (diced)
• 1 Medium stalk Celery, raw (diced)
• 1 small Carrots, raw (peeled and diced)
• 1 15 ounce can Canned no salt added black beans (drained and rinsed)
• 1/2 tsp. Ground cumin
• 1/2 tsp. Chili powder
• 1/2 tsp. Smoked paprika
• 1/2 tsp., leaves Dried oregano
• 1/8 tsp. Salt
• 1 dash Black pepper (to taste)
• 1 small Red bell peppers (seeded and diced)
• 1/4 cup Coriander (cilantro) leaves, raw
• 1 cup Water
• 3 ounces Monterey jack cheese (shredded)