Acorn squash stuffed with big beans and topped with cheese (almond cheese that is). This is such a tasty dish, you would never imagine how simple it is!

All it takes is one acorn squash, 2 cloves of garlic, one can of Trader Joe’s giant canneli beans in Mediterranean sauce and some almond cheese. You simply cut the squash in half and scoop the seeds out (save them and toast them up to use later), then bake the squash on 375 degrees for 45 minutes. Then, spoon the canneli beans into each half and cook for anoth 10 minutes. Top with the almond cheese and broil until it browns. 

For some added flavor I topped with the toasted seeds, chives and a dash of sriracha seasoning.