Chipotle Black Bean Stuffed Delicata Squash
- Number of Servings: 4
Ingredients
1 cup Brown Rice, long grain 32 oz 1/2 Delicata Squash 2 serving Clove of Garlic (by BCOH1478) 7 oz Canned Chipotle Chilis in Adobo Sauce (1 can) (by COURT811) 1 tbsp Honey .25 cup Olive Oil 3 serving Green Onion (Medium each) 1.5 cup Salsa 2 cup Black Beans - canned - Kroger 1.5 cup kernels Yellow Sweet Corn, Frozen 1.5 tsp Cumin seed 2 tsp Chili powder .5 tsp Garlic powder 1.5 cup Cheese - Mexican Blend - 2% - 4 Cheese - Shredded - Kroger 4 tbsp Cilantro, raw
1.Cook the brown rice according to the package instructions (or, make the rice beforehand and heat it slightly prior to serving).
Meanwhile, preheat the oven to 450°F. Wash the squash, then cut each squash in half and scoop out the seeds with a spoon.
Dice 2 cloves garlic and 1 chipotle chili; combine with 2 tablespoons of adobo sauce, 1 tablespoon honey, and ¼ cup olive oil, then rub on both sides of the squash. (Alternatively, rub each squash half with ½ tablespoon olive oil and sprinkle with kosher salt.)
Place the squash halves cut side down on a baking sheet lined with parchment paper and bake for about 25 minutes, until tender when poked with a fork.
Meanwhile, when the rice finishes, thinly slice 3 green onions. Chop ¼ cup cilantro. Drain and rinse 1 can beans.
In a large bowl, mix together 2½ cups cooked brown rice, sliced green onions, 1 ½ cups salsa, black beans, 1½ cups corn kernels, 2 tablespoons adobo sauce, 1½ teaspoons cumin, 2 teaspoons chili powder ½ teaspoon garlic powder, and ½ cup shredded cheese. Taste, and adjust seasonings if desired.
When the squash are done, scoop the filling into each half. If desired, top with a few dashes hot sauce. Cover with shredded cheese, and place in the oven for a few minutes until the cheese melts. Top with chopped cilantro and serve with sour cream if desired.
Serving Size: Four servings of two squash halves per serving
Number of Servings: 4
Recipe submitted by SparkPeople user SARAH7743.
Meanwhile, preheat the oven to 450°F. Wash the squash, then cut each squash in half and scoop out the seeds with a spoon.
Dice 2 cloves garlic and 1 chipotle chili; combine with 2 tablespoons of adobo sauce, 1 tablespoon honey, and ¼ cup olive oil, then rub on both sides of the squash. (Alternatively, rub each squash half with ½ tablespoon olive oil and sprinkle with kosher salt.)
Place the squash halves cut side down on a baking sheet lined with parchment paper and bake for about 25 minutes, until tender when poked with a fork.
Meanwhile, when the rice finishes, thinly slice 3 green onions. Chop ¼ cup cilantro. Drain and rinse 1 can beans.
In a large bowl, mix together 2½ cups cooked brown rice, sliced green onions, 1 ½ cups salsa, black beans, 1½ cups corn kernels, 2 tablespoons adobo sauce, 1½ teaspoons cumin, 2 teaspoons chili powder ½ teaspoon garlic powder, and ½ cup shredded cheese. Taste, and adjust seasonings if desired.
When the squash are done, scoop the filling into each half. If desired, top with a few dashes hot sauce. Cover with shredded cheese, and place in the oven for a few minutes until the cheese melts. Top with chopped cilantro and serve with sour cream if desired.
Serving Size: Four servings of two squash halves per serving
Number of Servings: 4
Recipe submitted by SparkPeople user SARAH7743.
Nutritional Info Amount Per Serving
- Calories: 593.6
- Total Fat: 23.6 g
- Cholesterol: 22.5 mg
- Sodium: 1,234.0 mg
- Total Carbs: 93.9 g
- Dietary Fiber: 17.7 g
- Protein: 26.5 g
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