> 2 medium acorn squash (about 2 lbs each)
> 2 cups shredded cooked chicken or rotisserie chicken
> 1 (10 oz) can enchilada sauce
> 1/2 (8 oz) pkg pepper Jack cheese, shredded, divided
> 1 (15.5 oz) can reduced-sodium black beans, drained and rinsed
Preheat oven to 425°F and line a baking sheet with parchment. Halve each squash lengthwise. With a spoon, scoop out and discard seeds. Trim a very thin slice from curved sides of squash halves so they will sit flat when baked. Arrange squash cavity-sides down on prepared baking sheet. Roast 20 min., until tender when pierced.
Meanwhile, in a large bowl, combine the shredded chicken, enchilada sauce, and half of the shredded cheese. Season with salt and pepper. Stir in the black beans.
Remove squash from oven and carefully flip so cavities are facing up. Divide chicken mixture among squash halves. Top with remaining cheese. Bake 15 min., until filling is warm. Remove squash from oven and let rest 5 min. before serving.