Acorn Squash and Two-Bean Gratin

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This recipe makes 4 servings
Recipe Nutrition Info Comments 0
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In this delicious high-fiber vegetarian gratin, a topping of reduced-fat cheese and pumpkin seeds replaces the usual full-fat cheese and buttery bread crumbs.


  • 1 small squash, acorn
    10 to 12 ounces
  • 15 1/2 ounce(s) beans, black
    (1 can) drained and rinsed
  • 15 1/2 ounce(s) beans, pinto
    (1 can) drained and rinsed
  • 1 medium lime(s)
    juiced, use 2 Tbsp
  • 4 teaspoon oil, olive, extra-virgin
  • 1 1/2 teaspoon chili powder
  • 1 1/2 teaspoon coriander, ground
  • 1 1/2 teaspoon oregano, dried
  • 3 medium tomato(es), plum
    thinly sliced
  • 1 cup(s) cheese, Mexican, reduced fat, 4-cheese blend, shredded
    (4 ounces)
  • 1/4 cup(s) pumpkin seeds, shelled


    • 1

      Heat the oven to 450°F. Bring a medium pot of water to a boil.

    • 2

      Meanwhile, halve the acorn squash lengthwise. Scoop out and discard the seeds and stringy strands. Thinly slice the squash crosswise, leaving the skin on. Place the squash in the boiling water and cook until crisp-tender, about 3 minutes. Drain.

    • 3

      While the squash is cooking, in a large bowl, stir together the black beans, pinto beans, lime juice, oil, chili powder, coriander, and oregano.

    • 4

      Add the drained squash and the tomatoes to the bean mixture and toss. Transfer to a 9" x 13" baking dish. Cover tightly with foil.

    • 5

      Bake for 10 minutes, or until piping hot. Uncover, top with the cheese and seeds, and bake for 5 minutes longer, or until the cheese has melted. Serve hot.

    • Enjoy 2 cups per serving.
Nutritional Information Amount Per Serving
  • Calories365
  • Total Fat15g
  • Saturated Fat5g
  • Sodium718mg
  • Carbohydrates44g
  • Dietary Fiber13g
  • Protein20g
  • Cholesterol15mg
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