Triple Stuffed Squash Recipe

Triple Stuffed Squash Recipe

Ingredients

Makes 4 servings

• 1 tablespoon olive oil
• 1 medium yellow onion, minced
• 2 garlic cloves, minced
• 1 hot or mild chile, seeded and minced
• 1 1/2 cups cooked or 1 can pinto beans, drained, rinsed and mashed
• 1 cup fresh or frozen corn kernels
• 2 tablespoons minced fresh cilantro or parsley
• salt and freshly ground black pepper
• 1 large buttercup or other winter squash, halved and seeded
• 1 cup hot water

Method

1. Preheat the oven to 350°F
2. Lightly oil a 9 x 13-inch baking pan and set aside
3. In a large skillet, heat the oil over medium heat
4. Add the onion, cover and cook until softened, about 5 minutes
5. Add the garlic and chile and cook, uncovered, until fragrant, about 1 minute
6. Add the beans, corn, cilantro and salt and pepper to taste to the skillet
7. Mix well, then spoon the stuffing mixture into the squash cavities, packing tightly
8. Place the stuffed squash halves in the prepared pan
9. Pour the water into the bottom of the baking dish and cover tightly with foil
10. Bake until the squash is tender, about 1 1/2 hours
11. Serve immediately

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