Delicata squash stuffed with Latin flavored quinoa and black bean
Course Main Course
Prep Time 30minutes
Cook Time 30minutes
Servings 8(click to scale)
2 1/2lbfresh delicata squash
1/4tspground ancho chili pepper
1/8tspground black pepper
1/2cupfresh yellow onionsdiced
1tspfresh garlic minced
1tspcanned chipotle peppers in adobo sauce
2cupCanned Black Beansdrained and rinsed
1/2cupshredded monterey jack cheese
Use squash that are 10 ounces each. Rinse well and cut in half length wise. Scoop out and discard seeds.
Mix the half the salt, black pepper and Ancho chili pepper; sprinkle the inside of each squash.
Drizzle 2 tbsp oil on baking pan and place squash cut side down. Cook in a preheated 350F degree oven for about 30 minutes until tender. Remove from oven.
Meanwhile, prepare filling. Heat remaining oil in a hot pot and saute onions and cumin seeds until onions are translucent and seeds pop. Add the garlic and carrots and cook for 1 minute. Add the quinoa (toast in a dry skillet for extra depth of flavor) and water. Bring to a boil and lower heat to simmer. Cover and gently simmer for 15 minutes. Remove from heat and let steam for 10 more minutes. Add remaining salt, ground cumin, minced chipotle, cilantro, black beans and Mexican oregano. Stir well.
Place about 1/2 cup of filling into each cooked sqaush halves. Top each with 1 tbsp of shredded cheese. Broil just to warm and melt the cheese or cook in a 350F oven for 10 minutes.