2 acorn squash
1 small yellow onion, chopped
1/2 red bell pepper,chopped
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cups chopped grape tomatoes
1 15-ounce can black beans, rinsed
1/2 teaspoon salt
Several dashes Cholula Chili Lime hot sauce, to taste
1/2 cup shredded no-fat cheddar cheese

2 acorn squash 1 small yellow onion, chopped 1/2 red bell pepper,chopped 1 clove garlic, minced 1 tablespoon chili powder 1 teaspoon ground cumin 2 cup s chopped grape tomatoes 1 15-ounce can black beans, rinsed 1/2 teaspoon salt 1/2 cup shredded no-fat cheddar cheese

1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray or parchment paper.

2. Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.

3. Meanwhile, lightly coat a large skillet with olive oil over medium heat and prepare shrimp. Add seasoning as necessary.

4. Cook onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.

5. Combine shrimp with mix.

6. When the squash are tender, reduce oven temperature to 325°. Fill the squash halves with the mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.