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Easy Acorn Squash and Beans

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Easy Acorn Squash and Beans

1 medium acorn squash
1 15-oz. can pinto (or favorite) beans
2 tablespoons Olive Oil
1/4 teaspoon salt
1/4 cup minced onion
1 tablespoons minced garlic
2 tablespoons minced celery

Prepare acorn squash by cutting in half, scoop out loose inside pulp. Rub inside with oil, dust with salt. Bake in 350° oven until tender (about 20 minutes), drain water from pan. Rinse canned beans. Place in sauce pan with onion, garlic, and celery. Heat gently for about 10 minutes and fill cooked acorn squash with bean mix. Optional: add diced ham, diced tomatoes, or corn, topped with jack or Parmesan cheese. Substitute beans with brown rice.

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