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Black Bean and Sweet Potato Stuffed Acorn Squash

Posted Nov 13 2009 10:03pm

When readers ask, I try to deliver.

A fabulous food blogger by the name of Well Done Chef asked me for a step-by-step tutorial on the stuffed acorn squash I made several weeks ago.  Well Jason, sorry it took me so long, but here we go!

This is much simpler than his fantastic recipes but hopefully just as delicious!

(1) Preheat the oven to 400 degrees.

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(2) Cut an acorn squash in half lengthwise, and scoop out the seeds.  For the knobby end, cut it off so it can stand up straight.

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(3) Place flat down on a baking sheet covered with tin foil (notice the knobby end is cut off), and bake for 30-45 minutes or until soft.

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(4) While the acorn squash is baking, saute 2 tbsp. of coconut oil with 1 medium diced onion in a saucepan over medium heat.  After the onions are softened, add 1 tbsp. minced garlic and let cook.

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(5) While the onions are cooking, drain and rinse 1 (15-oz) can of black beans.

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(6) Then add the beans, 1 tsp. curry powder, 1 tsp. coriander, 1 tsp. cumin and 1 tsp. cinnamon (or to taste) to the pan.  Mix well.

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(7) While the beans, onions and spices cook, poke holes with a fork in two medium sweet potatoes.  Wrap each sweet potato in a paper towel and cook in the microwave for 5-7 minutes, until tender.  When they are done cooking, dice them into 1-inch cubes. Be careful, they will be HOT!

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(8) Add the sweet potatoes, 2 tbsp. unsweetened shredded coconut and a drizzle of EVOO to the pan.  Mix thoroughly, lightly mashing everything together.

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(9) When the acorn squash are done baking, take 1/2 a squash and fill it with the black bean and sweet potato mixture.  Top it with the garnishes of your choice (I chose a sprinkle of cilantro + unsweetened shredded coconut).

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(10) DEVOUR!!!

Black Bean and Sweet Potato Stuffed Acorn Squash
adapted from Sweet Potato Black Bean Burritos from Good Things Catered

2 medium to large acorn squash
2 tbsp. coconut oil
1 medium onion, diced
1 tbsp. garlic, minced
1 (15-oz) can black beans
1 tsp. curry powder
1 tsp. coriander
1 tsp. cumin
1 tsp. cinnamon
2 medium sweet potatoes
2 tbsp. unsweetened shredded coconut
drizzle of EVOO
cilantro, to garnish
unsweetened shredded coconut, to garnish
plain yogurt, to garnish

Preheat the oven to 400 degrees.

Cut the squashes in half lengthwise, and scoop out the seeds.  Cut off the knobby ends so it can stand up straight. Place the squashes face down on a baking sheet covered with tin foil, and bake for 30-45 minutes or until soft.

While the acorn squash is baking, saute 2 tbsp. of coconut oil with 1 medium diced onion in a saucepan over medium heat.  After the onions are softened, add 1 tbsp. minced garlic and let cook.

While the onions are cooking, drain and rinse 1 (15-oz) can of black beans. Then add the beans, 1 tsp. curry powder, 1 tsp. coriander, 1 tsp. cumin and 1 tsp. cinnamon (or to taste) to the pan.  Mix well.

While the beans, onions and spices cook, poke holes with a fork in two medium sweet potatoes.  Wrap each sweet potato in a paper towel and cook in the microwave for 5-7 minutes, until tender.  When they are done cooking, dice them into 1-inch cubes. Be careful, they will be HOT!

Add the sweet potatoes, 2 tbsp. unsweetened shredded coconut and a drizzle of EVOO to the pan.  Mix thoroughly, lightly mashing everything together.

When the acorn squash are done baking, take 1/2 a squash and fill it with the black bean and sweet potato mixture.  Top it with the garnishes of your choice.

Enjoy!

Makes 4 servings

You have until midnight tonight to enter my giveaway – the winner will be announced tomorrow morning, bright and early!

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