I brought you this recipe last week without having tried it first. Now that I HAVE tried it, I must say that this could be my new favorite meal! Seriously, it was uber-fabulous: hearty, savory, seasoned, and melodious! You cannot go wrong! Thank you Monica! Your recipes rock!!!
The original recipe calls to serve 2. While I was successful in eating this in two servings (with some leftover), I still think it could be divided into 4, be plenty filling, AND you might have room for a salad or vegetable side dish! I also sampled the recipe in two ways; with and without bacon sprinkles. While Jessica may favor the bacon topped variety, I was perfectly content without them (although the crunch from the bacon crumbles DOES add a little something extra).
Must try NOW!!
PS: Last day to enter my contest!! Closes at 9pm tonight!!
Southwestern Style Stuffed Squash
- 2 Acorn Squash
- 1 small onion, sliced and caramelized
- 1 (15 oz) can black beans (preferably no added salt variety)
- 1/2 cup vegetarian refried beans
- 1/4 cup corn and black bean salsa, divided (I got Newman’s Own Variety)
- 1/2 cup Mexican Cheese Blend
- 1/2 tsp cumin
- 1/2 tsp chili powder
- salt and pepper to taste (dashes)
- 2 slices of bacon for topping (optional)
Preheat oven to 400 degrees. Cut each squash in half and scoop out inside seeds. Bake 25-30 minutes.
In a pan, drizzle with a teaspoon or so of olive oil and add onion. Allow to cook until caramelized, adding a pinch of sugar (~5-7 minutes). Remove onions from pan and cook bacon in same pan until crisp. Crumble and set aside.
Mix black beans, refried beans, onions, salsa, 1/4 cup cheese, and seasonings in bowl. Stuff into center of baked squash. Sprinkle with cheese and broil for ~5-7 minutes. Watch carefully so cheese does not burn. Pull from oven and sprinkle with bacon. Serve with sour cream, if desired.
Nutritional Profile (per half): ~ 324 calories, 7.6 g fat (4.0 g sat), 336 mg sodium, 1125 mg potassium, 52 g carbohydrate, 14 g Fiber, 0.5g sugar, 16 g proteinPrint