With fall comes winter squash in all shapes and colors with flavors that make me think of green fields and almost-but-not-quite-pumpkin (even though I do love pumpkin too!). Virtually all winter squash can be prepared beautiful by cutting in half, scooping out seeds and roasting until tender. But if you want the easiest of winter squash, I vote for Delicata. It’s a lovely winter squash that’s super easy and super versatile because the skin is edible, unlike other winter squash. My favorite way to eat it is to half, scoop out seeds, stuff and bake. But it’s also delicious sliced up and roasted or sauteed with a bunch of garlic and a sprinkle of Parmesan cheese. In this easy recipe, I shortened the prep time by microwaving the squash for 8 minutes before baking. Ready in less than 20 minutes start to finish!
- 1 medium Delicata squash, halved with seeds removed
- 1 cup cooked rice
- 1/2 can black beans, drained and rinsed well
(use the other 1/2 in your eggs or in a burrito)
- 1 Tbs EVOO
- 1/2 onion, chopped finely
- 1 carrot, finely chopped
- 1/2 rib of celery, finely chopped
- 1 clove garlic, minced
- 1/4 cup cilantro, finely chopped
- salt and pepper to taste
- 1/2 cup shredded cheddar cheese
In a microwave safe casserole with a lid, place squash cut sides down in casserole dish and add water to 2 inches. Cover and microwave for 8 minutes.
Preheat oven to broil. Meanwhile, heat EVOO in pan over medium heat and add onion, carrot and celery, sauteing for 3-4 minutes. Add garlic and saute 2 minutes. Add rice, black beans, cilantro and salt and pepper to taste, mixing completely. Carefully stuff the rice and bean mixture in to the hot squash halves and top with cheddar cheese (evenly divided between the 2 halves). Broil the squash until the cheese is melted, being careful not to burn!
This is a perfect vegetarian entree, but is also a hearty and filling side with a mild and small piece of fish or poultry. It’s full of fiber, vitamins, minerals, and favor! You could certainly add ground turkey or sausage if you wanted. I served this with a green salad and it was awesome.