Preheat the oven to 400°F.

Prep a baking sheet with parchment paper. Cut the butternut squash in half and scoop out the seeds. Brush ½ tbsp of olive oil on the inside of each half and sprinkle with ½ tsp of salt and ¼ tsp of fresh ground black pepper. Place each squash half face down on the baking sheet and bake for 30-50 minutes until it’s fork tender. Baking times vary depending on the size of the squash.

While the squash is baking, make the filling. Heat a medium saucepan on medium heat. Add olive oil, diced onions, and ½ tsp salt. Saute 5 minutes until the onions become translucent. Add in the diced bell pepper and continue to saute for another 5 minutes, stirring frequently. Stir in the black beans and enchilada sauce. Bring to a simmer for 10 minutes. Cover and set aside until the squash is ready.

Once the squash is fork tender, remove it from the oven and flip over both halves. Using a spoon, smash down the center of each squash half to create a bowl. Pour the filling into each squash half.

Return the squash to the oven and bake for an additional 15 minutes. Add the cheese on top of each squash half and bring the oven up to broil. Broil for about 1 minute until the cheese is melted and golden.

Serve with hot sauce, guacamole, sour cream, tortilla chips, or fresh cilantro. Enjoy!