SQUASH-BLACK BEAN CHILI
Provided by Food Network Kitchen
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the onion and bell peppers, season with salt and cook, stirring occasionally, until the vegetables are tender and lightly browned, about 10 minutes. Add the garlic and cook 1 minute. Add the chile powders, cumin, coriander, oregano and tomato paste. Cook, stirring, until the vegetables are coated in the spice mixture, about 2 minutes, adding a splash of water if the mixture is dry.
- Add 2 cups water, the tomatoes, beans, bay leaves and 1 teaspoon salt to the pot. Bring to a boil, then reduce the heat to a simmer and stir in the squash and rutabaga. Partially cover and cook, stirring occasionally, until the vegetables are tender and the chili is slightly thickened, 30 to 40 minutes. (Add up to 1/2 cup water if the chili gets too thick.) Remove the bay leaves and season with salt. Serve with assorted toppings and cornbread.
MEXICAN STUFFED ACORN SQUASH {VEGAN & GLUTEN FREE}
A simple recipe for stuffed acorn squash, using Mexican spiced quinoa, black beans, corn and bell peppers. The quinoa stuffing gets cooked in the skillet while the acorn squash roasts in the oven. An easy dinner meal for 2 ready in about 45 minutes!
Provided by Ashley
Categories Entree
Time 45m
Yield 2
Number Of Ingredients 20
Steps:
- Preheat oven to 375ºF and line baking sheet with parchment paper. Rub insides of squash with oil and place face down on baking sheet. Use the "roast" function and set timer to 25 minutes. Then flip the squash and cook again for another 10 minutes. Remove squash from oven when done and flip back over.
- In a medium skillet over medium heat, add chopped bell peppers to skillet and cook for about 5 minutes, stirring occasionally. Add black beans, corn, red onion, quinoa and spices. Stir until combined and allow mixture to heat through, then garnish with cilantro.
- In a small blender or food processor, add all sauce ingredients and blend until smooth, adding more milk or water for desired consistency.
- Place acorn squash halves on plate and add quinoa mixture to bowls. Serve with cilantro lime avocado sauce and enjoy!
Nutrition Facts : ServingSize 1/2th, Calories 792 calories, Sugar 31, Fat 22g, SaturatedFat 3g, UnsaturatedFat 11g, TransFat 0g, Carbohydrate 127, Fiber 28, Protein 27g, Cholesterol 0mg
SOUTHWESTERN STUFFED ACORN SQUASH
Cumin and chili powder season a filling of turkey sausage, tomatoes, black beans and Swiss cheese for creamy acorn squash. Serve this stuffed squash with warmed corn tortillas for wrapping up bites of all the tasty ingredients.
Provided by EatingWell Test Kitchen
Categories Healthy Acorn Squash Recipes
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray.
- Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.
- Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
- When the squash are tender, reduce oven temperature to 325 degrees . Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.
Nutrition Facts : Calories 250.5 calories, Carbohydrate 35.9 g, Cholesterol 29.5 mg, Fat 7.2 g, Fiber 7.6 g, Protein 14.1 g, SaturatedFat 3.9 g, Sodium 478.4 mg, Sugar 9 g
SOUTHWEST STUFFED ACORN SQUASH RECIPE BY TASTY
Here's what you need: acorn squashes, olive oil, salt, pepper, vegetable stock, brown rice, olive oil, red onion, garlic, bell pepper, salt, pepper, chili powder, cumin, paprika, onion powder, cayenne pepper, dried oregano, black beans, corn, roasted diced tomato, shredded cheese blend, avocado, fresh cilantro
Provided by Betsy Carter
Categories Dinner
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 400°F (200°C).
- Cut off the ends of squash before cutting squash in half horizontally. Scoop out seeds and save for roasting.
- Drizzle squash with olive oil and sprinkle salt and pepper. Place cut-side up on a parchment paper-lined baking sheet.
- Bake for 40 minutes, or until tender.
- In a medium saucepan, add vegetable stock and rice.
- Stir and bring to boil over high heat.
- Cover and simmer for 45 minutes. Remove saucepan from heat.
- Heat olive oil in a large saucepan or skillet over medium heat.
- Add onions, stirring frequently until translucent.
- Add garlic and cook until fragrant.
- Add bell pepper, salt, pepper, chili powder, cumin, paprika, onion powder, cayenne pepper, and dried oregano. Stir until spices are evenly distributed.
- Mix in black beans, corn, tomatoes, and cooked rice.
- Fill squash halves with rice mixture and sprinkle with cheese.
- Bake for 5 minutes, or until cheese is melted.
- Top with avocado slices and cilantro.
- Enjoy!
Nutrition Facts : Calories 973 calories, Carbohydrate 154 grams, Fat 34 grams, Fiber 28 grams, Protein 22 grams, Sugar 13 grams
ACORN SQUASH & BLACK BEAN SOUP
I found this recipe on the "Reboot with Joe" website. What is better on a cold day then a bowl of soup!
Provided by landlocked 2
Categories Black Beans
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375. Cut squashes in half and scoop out seeds. Place squashes cut side up on a cooking tray and roast until soft and a little browned (about 25 minutes). Once cooked, scoop out squash and discard the skins.
- Meanwhile, chop onion and garlic. Cook with olive oil over medium-high heat until soft. Add cumin, tomatoes, black beans, squash, salt and pepper and stir.
- Add vegetable broth and bring to a boil. Reduce heat and simmer for 25 minutes.
- Blend using a handheld blender or traditional blender.
- Garnish with avocado slices and serve.
Nutrition Facts : Calories 320.8, Fat 12, SaturatedFat 1.8, Sodium 153.2, Carbohydrate 48.3, Fiber 14.8, Sugar 2.7, Protein 11.5
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- Half acorn squash and scoop out the seeds and stringy insides. Save the seeds for roasting later as a snack or discard it all. Brush cut sides with olive oil and place on a lined baking sheet, cut-side down.
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- Pierce acorn squash with a fork 2-3 times. Microwave each squash separately for 6 minutes, or just until the flesh becomes tender enough to yield when pressed. Slice in half, remove seeds with a spoon and place cut-side up (skin down) on a parchment-lined baking sheet.
- In a large bowl, stir together quinoa, tomatoes, corn, black beans, cheddar and green onions. Spoon into the center of each acorn squash. Bake for 20-25 minutes, or until cheese is melted.
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