Squash Season

November 13th

veggies

How about some veggies to balance out all the sugary goodness I usually flaunt around here? Last night I came up with a new yummy recipe: Southwest Stuffed Squash

dark acorn squash

Ingredients:
1 acorn squash
3-4 cloves of garlic
tomatoes, diced
green onions, diced
zucchini, broccoli or any other vegetable you like, diced
2 cups black beans, cooked and well rinsed
olive oil
lime juice
cumin, cayenne, pepper to taste

acorn, pre cooking

Directions:
Cut acorn squash in half, remove seeds. (If you are particularly crafty, you can toast these with a bit of cumin and add them to salads later on. I typically pitch them.) Drizzle baking sheet with a couple tablespoons of olive oil. Place 3-4 peeled garlic cloves on baking sheet and place acorn squash flesh side down. I like to hide the garlic cloves in the seed pod area so they don’t burn. Roast squash for 30-35 minutes at 350 degrees.

acorn stuffed squash

Remove squash from oven carefully and turn them right side up. Place them in a glass baking dish (a banana bread dish is perfect). If you need to, remove a bit of the squash with a spoon to make a cavity for your remaining vegetables. Fill the squash and top with spices. Pour fresh squeezed lime juice (1-2 limes) over this and return to oven. Cook at 300 for 10 minutes.

southwest stuffed acorn squash

You could also add chicken, queso fresco, shrimp or a variety of other veggies. I made green chili chicken enchiladas on the side.

tortillas
enchilada stuffings 2
green chicken enchilada casserole

I didn’t take photos of the brownies we had for dessert, but needless to say, they were gone before I could. My low-guilt trick for brownies? Make them with either canned pumpkin or sugar-free applesauce instead of oil. You cut out the fat and you still get the fudgy flavor.

The best part of cooking a feast is leftovers for lunch.
Chop fine,
~K

Posted in
Domestic Art, Recipes
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14 Responses

  1. Oh so yummy, Kelli! Thank you so much for the recipe and instructions. I love detailed guidance when trying a new recipe.

  2. ok that’s it. I’m on my way to the airport so I can come have dinner with you!! That looks fabulous. Black beans in anything is great!

  3. Love roasted vegetables.

  4. Yum!! I love acorn squash. And butternut squash. Do you have a recipe for said pumpkin brownies? Sounds yummy and I have zero low fat recipes in my collection right now, hehe!

  5. Oh man, your food just looks too good!

  6. that looks sooooo yummy!

  7. That looks delicious. When I learned that roasting veggies were so delicious it changed our diets drastically, we eat them constantly now. One of the gals I work with told me today that she never cooks, they go out to Luby’s once a week to make sure their kids get some vegetables at least once a week. I almost fell over in a dead faint after she said that.

  8. oh yummy. you are a modern marvel. i expect to see the story of your life on that show one of these days!

  9. Thanks so much for the brownie tip!!! I have pumpkin on hand and it is really good for you. What a great way to sneak in a bit of healthy! I am off to make some NOW! :)!!!

  10. Oh that looks good. Can I come for dinner?

  11. How do you cut the acorn squash? I love the taste, but I can never cut them without risking injury. Maybe I just need to sharpen my cheap knives???

  12. Kel, will you please come to my place and make me some chicken enchiladas? I am so drooling now…. and you KNOW who would eat the brownies around here!!

  13. Thanks for the great recipes! I will be trying the brownie trick also–I didn’t realize you wouldn’t taste the pumpkin in the chocolate!

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