Fall Harvest Stuffed Squash with Black Beans (serves 6)

INGREDIENTS

• 3 small Buttercup squash halved (butternut squash or acorn squash can be used)

• 2 tbsp olive oil

• 1 1/2 cups canned black beans, drained

• 1 1/2 cup pre-cooked brown rice or quinoa

• 1 red bell pepper diced

• 2 cups of pre-roasted sweet potato ½ “ cubes (brush cubes with olive oil/ 400 degrees/20 min) 

• 1/2 onion, diced

• 2 cloves garlic, minced

• 1/4 cup cilantro, chopped

• 1/2 tsp cumin, ground

• 1/2 tsp chili powder

• 1/2 lime, juiced

• 1/2 cup feta of choice (vegan option also)

• salt and pepper to taste

• 1 avocado, sliced for topping (optional)
  

INSTRUCTIONS

To Roast the Squash

• Preheat oven to 400 degrees Fahrenheit.  

• Cut squash in half using caution as it can be difficult to cut.  Scoop out the seeds and brush a little olive oil over the tops and interior of the squash. Season with a little bit of salt and pepper. Place squash cut-side down on a pan lined with parchment paper to roast until the inside is fork tender (about 30-40 min).

To Make the Bean, Sweet potato brown Rice Filling

• While the squash is roasting combine the beans, roasted sweet potato, and brown rice in a bowl.

• In a pan, heat up 1-2 TBSP olive oil, and add the onions, garlic, cumin, oregano until fragrant. Add the red bell pepper, and sauté for 15 minutes, until the vegetables are tender and there is no more liquid.  Remove from the heat. 

• Season the bean filling mixture with cilantro, lime, salt and pepper.  As an option, you can add cheese or vegan cheese. 

• Remove the squash from the oven and adjust the temperature to 350.  Empty some of the flesh and mix into filling mixture. Fill the squash with the filling and place back in the oven until the filling is warm throughout, about 15-20 minutes. Top with sliced avocado, salsa or additional cheese.