If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I created this hearty vegetarian entree for my meat-and-potatoes man using cute round "eight-ball" squash I discovered at the farmers' market. He loved it, and didn't miss the meat at all -- of course it didn't hurt that I spiced up the stuffing with a little New Mexican red chili powder (he's a native of New Mexico and a self-professed chili addict). A vibrant roasted red pepper sauce acts as a great complement to the savory squash. Though I used round squash here, any variety of summer squash will do, as long as it's large enough to hollow out and stuff. And if you're not in a pepper-roasting mood, jarred peppers (pre-roasted and skinned) will make a great sauce, too. —smartpalatenyc
Stuffed Summer Squash
- 6 medium zucchini or yellow squash (I used round "eight ball" variety)
- 3 tablespoons extra virgin olive oil
- 1 medium red onion, diced (about 1 cup)
- 1 15-ounce can black beans, rinsed and drained
- 1-1/2 cups cooked brown rice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red chili powder (preferably New Mexican)
- 1/4 cup chopped fresh cilantro, plus 2 Tbsp for garnish
- 3/4 cup grated Monterey Jack cheese
- 2 tablespoons chopped scallions
- sea salt
- freshly ground black pepper
- Preheat oven to 375 degrees F.
- Trim ends from squash and halve lengthwise. Using a melon baller or small spoon, scoop out seeds from the halved squash. Place halves cut side up in a baking dish, drizzle with 1 tablespoon olive oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake until tender when pierced with a knife, about 15 minutes, and remove from oven.
- Heat 2 tablespoons olive oil in a large saute pan over medium heat. Add red onion and 1/4 teaspoon salt, and cook, stirring occasionally, until onion begins to caramelize, 8 to 10 minutes. Add the black beans, brown rice, smoked paprika, and chili powder, stirring to combine. Remove from heat, stir in 1/4 cup of cilantro, and season with salt and pepper, to taste.
- Fill zucchini halves with the bean and rice mixture, mounding slightly, and top each with 2 tablespoons of grated cheese. Return to oven and bake until cheese is lightly browned and bubbling, 15 to 20 minutes. Garnish with 2 tablespoons chopped cilantro and scallions, and serve with roasted red pepper sauce.
Roasted Red Pepper Sauce
- 2 red bell peppers
- 1/4 cup extra virgin olive oil
- 1 teaspoon freshly squeezed lemon juice
- sea salt (to taste)
- Roast peppers on the stovetop over a medium-high flame (or under a broiler), turning occasionally with tongs, until the skin is blackened on all sides. Place peppers in a bowl, cover tightly, and let sit for about 15 minutes. Remove skin, stem, and seeds.
- Puree flesh of roasted peppers with olive oil in a blender on high speed until very smooth, about 3 minutes. Stir in lemon juice and season to taste with sea salt.
- This recipe was entered in the contest for Your Best Summer Squash Recipe
Recipe of the Day
A life-changing loaf of bread—no, really
Recipe of the Day
Grill your greens.
Savor the season.
Tennessee whiskey is the tops.
Orange you sweet.