Thanksgiving Stuffed Acorn Squash Recipe

Ingredients:

2 acorn squash
2 carrots, grated 1 can (8 oz.)
crushed pineapple 2 tbsp.
dried white raisins
1/4 tsp. ginger

Instructions:

Cut squash in half; scoop out seeds. Place in baking dish.
Combine remaining ingredients and spoon into squash cavities.
Bake at 350°F for 30 minutes or until squash is tender.

Pueblo Pie

Ingredients:
1 Tablespoon olive oil
1 med. onion finely chopped
1 med. yellow, red or green bell pepper, seeded and finely chopped
4 garlic cloves
1 jalapeno pepper
1 16-oz can unsweetened tomato sauce
1 16-oz can black beans
1 16-oz can of corn
2 tsp chili powder
2 tsp cumin
1/2 tsp fine sea salt
1/2 tsp cayenne pepper
3 cups water
1 cup yellow stone-ground cornmeal
1 Tablespoon lemon juice
1 tsp dijon mustard
1/2 tsp fine sea salt
shredded mozzerella cheese
Instructions:
Heat the oil in a large frying pan over medium-high heat.
Add the onion, pepper, and garlic and cook until softened, 6-8 minutes.
Remove from heat and stir in the tomato sauce, beans, corn, chili powder, cumin, salt and cayenne.
Stir and mash the beans some to make a thicker consistancy.
Pour into a 8 x 8 inch glass baking dish.
Sprinkle a layer of mozzerella cheese on top of mixture.
Preheat the oven to 350 F.
Boil water, add cornmeal, lemon, mustard and salt in a large saucepan, and stir until mixed.
Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 3 to 5 min.
Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes.
Cool for 10 min before serving.