Southwestern Style Stuffed Squash

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

Serves 4

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 protein

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Jaime

October 14th, 2010 at 9:14 am

Oooh, I have to have some of that! You must have major arm muscles! Last time I tried to cut a butter nut squash, I almost pulled an arm muscle!

Kylie @ A Hungry Spoon

October 14th, 2010 at 8:45 am

This recipe just made my day…seriously. I’ve got a gigantic butternut squash from the neighbor’s garden sitting on our counter, and I’ve exhausted all of our new and favorite butternut recipes already this season. I want to try this one this weekend! Without the bacon of course

Thanks for sharing, and solving my extra butternut squash dilemma!

Brittany (A Healthy Slice of Life)

October 14th, 2010 at 8:16 am

Oh wow, that sounds fun & delish! Although… I might have to keep the bacon crumbles to keep Hubbs interested

Angela (the diet book junkie)

i’ve only made one baked squash and it was hehe….not my greatest experiment ever. perhaps it’s time to get back on that horse because this looks darn tasty.

Monet

October 14th, 2010 at 12:22 am

This looks so yummy! I wonder if you could add toasted sunflower seeds instead of the bacon? It would probably give you that yummy crunch. Thanks for sharing sweet woman…I’m always looking for my fall inspired recipes!