Mexican Stuffed Squash

This recipe is a mix of a couple of recipes from the Moosewood cookbook, with a little bit of my own modifications (it was mostly using some things that we already had, such as squash from my mom's garden and parsley from Eric's mom's garden. It has a very fresh taste.

1 cup cooked rice
2 onions
2 large garlic cloves
1 jalapeno (more if you like it hot), seeds removed
2 tsp olive oil
2 tsp ground cumin
1 medium tomato
1 can corn
1 can black beans
1 small bunch parsley (it called for cilantro but we forgot to get it, but we had a lot of parsley from Eric's mom, and it actually tasted really good in it)
salt and pepper to taste
2 medium sized yellow summer squash.

Chop the onions, garlic, and jalapeno. Warm the oil in a pan and then add the onions, garlic, jalapeno, cumin, and a pinch of salt. Cover and cook for 7 minutes. Chop and add the tomato, and stir in the corn, and cook for 5 more minutes.

Add the black beans and cilantro (and/or parsley), and stir in the rice. Taste and add salt and pepper to taste.


Preheat the oven to 375

Cut the squash in half lengthwise and scoop out the seeds. Fill each of the halves with the mixture, put on a baking sheet, cover with foil, and bake for 30 minutes.



Yeah, I get points for plating ;-)