Stuffed Acorn Squash

2 med acorn squash (halved and seeded)
2 tsp. olive oil
1/2 tsp. black pepper
1 can Eden brand black beans, rinsed and rained
1/2 c pine nuts (pignoli), toasted
1 large tomato, coarsely chopped
2 scallions
1 tsp. cumin
1 tsp. chili powder
2 oz. Monterey Jack cheese (shredded)

Preheat oven to 425ºF.  Coat cut sides and cavity of squash with oil. Sprinkle with 1/4 tsp of pepper. Place cut side down on baking sheet. Bake 30-40 minutes - until tender (don't pierce with fork). Turn cut side up.

Combine beans, pine nuts, tomato, scallions, cumin and remaining pepper in medium bowl. Spoon heaping 1/2 cup of bean mixture into each squash half, pressing down to fill cavity.

Sprinkle evenly with cheese. Bake 10-15 minutes until cheese is melted and golden brown.