Stuffed Kabocha Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 oz Kabocha Squash (buttercup, japanese pumpkin) 2 tbsp Olive Oil 1 serving Green Giant Mexicorn (by PIXIEMOMMA) 1 cup, chopped Onions, raw 0.5 cup Hunt's Diced Tomatoes 0.5 cup Goya Black Beans 2 tbsp Chili powder 1 tsp Cumin seed 1 tsp Salt 1 tsp Pepper, black 1 oz Cabot Pepper Jack Cheese
Preheat the oven to 350 degrees.
Cut the top off a kabocha squash and remove the seeds. Brush with one tablespoon olive oil and bake for 20 minutes. (Bake the lid stem side up too!)
In a pan, heat the last tablespoon of olive oil over medium heat. Add onion and sauté for 2 minutes.
Add the corn, tomatoes, black beans and seasoning. Reduce the heat to low, cover and simmer for 10 minutes.
Remove the squash from the oven.
Stuff the corn mixture into the squash. Top with the cheese or cheese substitute. Put the lid onto the squash and bake for another 20 minutes.
Serve hot.
Serving Size: feeds 4-6
Number of Servings: 4
Recipe submitted by SparkPeople user LEIGHZ.
Cut the top off a kabocha squash and remove the seeds. Brush with one tablespoon olive oil and bake for 20 minutes. (Bake the lid stem side up too!)
In a pan, heat the last tablespoon of olive oil over medium heat. Add onion and sauté for 2 minutes.
Add the corn, tomatoes, black beans and seasoning. Reduce the heat to low, cover and simmer for 10 minutes.
Remove the squash from the oven.
Stuff the corn mixture into the squash. Top with the cheese or cheese substitute. Put the lid onto the squash and bake for another 20 minutes.
Serve hot.
Serving Size: feeds 4-6
Number of Servings: 4
Recipe submitted by SparkPeople user LEIGHZ.
Nutritional Info Amount Per Serving
- Calories: 180.2
- Total Fat: 10.1 g
- Cholesterol: 7.5 mg
- Sodium: 896.6 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 4.9 g
- Protein: 5.8 g
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