Air Fryer Acorn Squash with Black Beans, Corn, and Cheese

• portions: 2 servings
• temps actif: 5 minutes
• temps total: 25 minutes

Ingrédients

1 acorn squash (about 1 lb.), halved, seeds removed

Olive oil cooking spray

1/4 tsp. plus 1/8 tsp. kosher salt

Freshly ground black pepper

1 small tomato, seeded and chopped

1/2 c. cooked black beans, rinsed and drained if canned

1/4 c. frozen corn, thawed

1/2 tsp. chili powder

1/4 tsp. ground cumin

1/4 tsp. sweet paprika

1 c. shredded cheddar (about 4 oz.), divided

Fresh cilantro leaves, for serving

Instructions

In an air-fryer basket, arrange squash cut side down. Cook at 370° for 10 minutes. Turn squash cut side up. Generously spray cut sides with cooking spray; season with 1/4 teaspoon salt and a few grinds of pepper. Continue to cook until squash is very tender and golden, 7 to 8 minutes more.

Meanwhile, in a medium bowl, toss tomato, beans, corn, chili powder, cumin, paprika, half of cheddar, and remaining 1/8 teaspoon salt to combine.

Remove air-fryer basket and carefully divide tomato mixture between squash. Top with remaining cheddar. Cook at 370° until cheese is melted and filling is warmed through, 2 to 3 minutes more. Top with cilantro.

Nutrition

• Calories: 392