Stuffed Acron Squash

**Daniel Fast Worthy
This is literally the easiest dish ever. It may sound difficult because of the unfamiliar acorn squash we are using, but just follow along and it will be a cinch! I'm sure you will enjoy the squash natural sweet flavor as if you have cooked it in butter.

Ingredients:
2 Acorn Squash (they are in produce section next to summer squash and zucchini. it is green and resembles an acorn)
Olive oil
1/2 tsp Sea salt
1/2 tsp paprika
1 can black beans, drained and rinsed (no sugar added)
1 can corn, drained and rinsed (no sugar added)

Preheat the oven to 350. Cut both acorn squash in half, horizontal, as to serve two people with it. Scoop out seeds and discard. Drizzle olive oil on a baking sheet and place all four pieces of the squash, inside of squash facing down and green side up. Bake for about 30-45 minutes depending on size of your squash or until it is fork tender inside. In a skillet add sea salt, black beans, corn with a splash of olive oil on medium heat. Cook for about 2-3 minutes or until heated through. Spoon black bean mixture into the cooked squash pouch. Put back into oven to heat through for about 10 more minutes. Drizzle more olive oil on top if you wish and serve.