How about some veggies to balance out all the sugary goodness I usually flaunt around here? Last night I came up with a new yummy recipe: Southwest Stuffed Squash
Ingredients:
1 acorn squash
3-4 cloves of garlic
tomatoes, diced
green onions, diced
zucchini, broccoli or any other vegetable you like, diced
2 cups black beans, cooked and well rinsed
olive oil
lime juice
cumin, cayenne, pepper to taste
Directions:
Cut acorn squash in half, remove seeds. (If you are particularly crafty, you can toast these with a bit of cumin and add them to salads later on. I typically pitch them.) Drizzle baking sheet with a couple tablespoons of olive oil. Place 3-4 peeled garlic cloves on baking sheet and place acorn squash flesh side down. I like to hide the garlic cloves in the seed pod area so they don’t burn. Roast squash for 30-35 minutes at 350 degrees.
Remove squash from oven carefully and turn them right side up. Place them in a glass baking dish (a banana bread dish is perfect). If you need to, remove a bit of the squash with a spoon to make a cavity for your remaining vegetables. Fill the squash and top with spices. Pour fresh squeezed lime juice (1-2 limes) over this and return to oven. Cook at 300 for 10 minutes.
You could also add chicken, queso fresco, shrimp or a variety of other veggies. I made green chili chicken enchiladas on the side.
I didn’t take photos of the brownies we had for dessert, but needless to say, they were gone before I could. My low-guilt trick for brownies? Make them with either canned pumpkin or sugar-free applesauce instead of oil. You cut out the fat and you still get the fudgy flavor.
The best part of cooking a feast is leftovers for lunch.
Chop fine,
~K