I'm not a vegetarian by any means, but once in a while it's nice to make a dish sans meat for anyone who is a vegetarian! And butternut squash is such a fall food, feels right to use it as a bowl :) Plus, it's an easy dish to add some shredded chicken or turkey bacon too if you want some extra protein in your meal.
Makes: 4 stuffed squashes Total time: 1 hour
- 2 small-medium sized butternut squash
- 1 tablespoon olive oil
- 1 can black beans, rinsed and drained
- 1 cup sweet peppers, chopped
- 1 cup corn
- 1 cup plum tomatoes, chopped
- 1 avocado, cubed
- 3/4 cup cheddar cheese
- 2 cups brown rice, cooked
- 1 teaspoon cumin
- 1 tablespoon salt
- 1 tablespoon cilantro, chopped
Step 1: Preheat the oven to 400 degrees and cut the squash in half the long way and scoop out the seeds. Place the squash skin side down on a baking sheet lined with tin foil and bake for 30-40 minutes, until soft. Once the squash is cooked, scoop out the center, leaving one centimeter of squash around the edges.
Step 2: While the squash is baking, add the olive oil to a pan over medium heat along with the black beans and sweet peppers. Cook for 4 minutes.
Step 3: Add in the corn, tomatoes, salt and cumin and cook for another 2 minutes, then remove from heat and mix in the rice and 1/2 cup shredded cheddar until it begins to melt.
Step 4: Scoop 1/4 of the mixture into each of the butternut squashes and top with the remaining cheese. Place back in the oven for 5 minutes until the cheese melts.
Step 5: Before serving, top with the cubed avocado and cilantro.