HOT AND SPICY ACORN SQUASH STUFFED WITH BROWN RICE AND BLACK BEANS



This recipe comes from one of the women who works with me at the store - she is ALWAYS trying to get me to eat - and cook healthier!  I haven't tried this, but it looks yummy, and is very simple to make!  Thanks Jodi!


Cut Acorn Squash in half, remove seeds & rub with a little bit of olive oil and salt. Depending on the size of the squash will serve 2-4.

Bake it empty but covered with tin foil. Also, put a little bit of water in the bottom of the pan.  Cook at 350 for between 45 minutes to an hour or until soft. 

In a pot or small Dutch oven using about 1 T grape seed or olive or canola oil SAUTE:
half an onion diced                           1-2 gloves garlic
some green pepper                           1-2 T mixed ground cumin/fennel/coriander seeds
1T garam masala (note different brands have different ingredients & amount – mine is Deep brand and has lots of chili powder, if yours does not add chili powder)
Cook until onion is wilted & seasonings are fragrant

MIX Into the pot:
1 cup cooked Brown Basmati rice   2 cups cooked black beans
1/2 cup cooked lentils                      salt/pepper/chili powder to taste
Adjust the other seasonings as well and heat through.
 
Stuff the squash & bakeuncovered at 400 for about 10 minutes.

Serve plain, or as pictured above with onion and diced tomato heated through with a bit of Italian seasonings.

Recipe by: Jodi Higgins
October 18, 2012

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