Stuffed Acorn Squash with Black Beans
Stuffed acorn squash is easy enough to make for a casual lunch and fancy enough to take the place of turkey at a vegetarian or vegan Thanksgiving celebration. You'll enjoy the blend of flavors, textures, and temperatures as you scoop up squash, spicy beans, and yogurt with each bite. Great with Nutty Rice Salad.
Active time: 6 minutes. Total time: about 20 minutes, depending on your microwave and the number and size of the squash being cooked. Makes 4 servings.
Ingredients
2 small acorn squash, about 14 ounces each
2 cups black beans, drained
1/2 cup salsa
1/4 cup plain yogurt
Method
- Wash the outside of the squash with mild detergent and rinse well. Cut squash in half from stem to pointed end. Scrape out seeds and fibers. Put cut-side down on in a shallow microwave-safe dish, cover loosely with waxed paper, and cook on high for 12 minutes. Turn squash over, replace wax paper, and cook on high until fork tender, about 2 more minutes.
- Meanwhile, mix beans and salsa in another microwave-safe dish. When squash is done, let squash rest in dish still covered by waxed paper while beans cook. Cover beans and cook on high until hot, about 4 minutes.
- To serve, arrange squash on platter or on individual plates. Use a fork to roughen up the inside of each squash a bit so that the beans don't just slide right out. Put a 1/2 cup of bean mixture into each squash and top with a tablespoon of yogurt.
Tips and notes
- For ideal results, cook the black beans from dried beans and make your own salsa and yogurt. You'll save the most money and have the most toothsome dish.
- In a time crunch, use one or more of these shortcuts: canned beans, bottled salsa, and ready-made yogurt. Just make sure to rinse and drain the beans before mixing with the salsa. This version can be made wherever you have access to a microwave, such as a dorm or hotel.
- I particularly like the Frontera Chipotle Salsa, but that may be too hot for guests who don't like spicy food.
