Black Bean Rice Mango-Stuffed Squash Recipe

Black Bean Rice Mango-Stuffed Squash Recipe

Ingredients

Makes 4 servings

• 1 large sweet winter squash, halved and seeded
• salt
• 1 tablespoon olive oil
• 6 green onions, minced
• 1 tablespoon grated fresh ginger
• 1 small hot or mild chile, seeded and minced
• 2 cups cooked brown rice
• 1 1/2 cups cooked or 1 can black beans, drained and rinsed
• 2 teaspoons fresh lemon juice
• 2 teaspoons sugar
• 1/4 cup minced fresh parsley
• freshly ground black pepper
• 1 ripe mango, peeled, pitted and chopped

Method

1. Preheat the oven to 375°F
2. Lightly oil a 9 x 13-inch baking pan and set aside
3. Season the squash halves with salt and place them in the prepared pan, cut side down
4. Add 1/4 inch of water to the pan and cover tightly
5. Bake until slightly softened, about 20 minutes
6. In a large skillet, heat the oil over medium heat
7. Add the green onions, ginger and chile and cook until softened, about 3 minutes
8. Transfer to a large bowl
9. Add the cooked rice, beans, lemon juice, sugar and parsley and season with salt and pepper to taste
10. Mix thoroughly to combine well, then taste, adjusting seasonings if necessary
11. Turn the roasted squash halves over, cut side up and fill the cavities with the stuffing, packing tightly
12. Cover with foil and bake until the stuffing is hot and the squash is tender, 35 to 45 minutes
13. Serve immediately

Full List of Rice Recipes
Full List of Black-Bean Recipes