Mexican Stuffed Butternut Squash
Serves about 4.
Prep time: 40 minutes
Cook time: 15 minutes
Total time: About an hour
Ingredients:
- 1 medium butternut squash (about 2 pounds)
- 1 tablespoon butter
- 1 cup uncooked cooked rice (I used brown)
- 2 cup vegetable broth
- 15 ounce can of black beans, drained
- 2 large tomatos, chopped
- 1 jalapeno pepper, seeded and chopped
- 1/2 red onion, chopped
- 3 cloves garlic, minced
- 1/2 cup shredded cheddar
- 1/2 cup shredded mozzarella
- 1 large avocado, seeded and chopped
- Fresh parsley or cilantro
Directions:
- Preheat the oven to 400°F. Slice the squash in half and clean out the seeds. Separate the butter in half and place chunks over each half. Roast for about 40 – 45 minutes, or until fork tender. when squash is soft, use a spoon and remove the flesh. Either mash or cut into bite-size pieces.
- When the squash is roasting, make the rice by mixing the rice and two cups of vegetable broth in a medium size saucepan. Bring to a rapid boil and then reduce to a simmer. Cover and let cook for about 15 – 20 minutes, or until rice is fully cooked.
- Fluffy the rice with a fork and mix with the butternut squash, black beans, tomatoes, jalapeno pepper, red onion, garlic and 1/2 cup cheddar. Add salt and pepper to taste.
- Spoon the rice mixture into the squash halves and divide evenly. Sprinkle with mozzarella cheese and bake until everything is heated and cheese is melted, about 8 – 12 minutes. Garnish with avocado and chopped greenery.
Nutritional information per serving (about 1/2 squash):
Calories: 250
Fat: 9.2 grams
Carbohydrates: 12 grams
Fiber: 3 grams
Protein: 8.5 grams