Stuffed Kabocha Squash
A kabocha squash roasted and stuffed with corn, tomatoes, black beans and chiles.
- 1 kabocha squash
- 2 tablespoons olive oil
- 1 can Del Monte® Fiesta Corn drained
- 1 onion diced
- 1 can Del Monte® Diced Tomatoes
- 1 can black beans drained and rinsed
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup cheese Daiya if you are vegan
Preheat the oven to 350 degrees.
Cut the top off a kabocha squash and remove the seeds. Brush with one tablespoon olive oil and bake for 20 minutes. (Bake the lid stem side up too!)
In a pan, heat the last tablespoon of olive oil over medium heat. Add onion and sauté for 2 minutes.
Add the corn, tomatoes, black beans and seasoning. Reduce the heat to low, cover and simmer for 10 minutes.
Remove the squash from the oven.
Stuff the corn mixture into the squash. Top with the cheese or cheese substitute. Put the lid onto the squash and bake for another 20 minutes.
Serving: 1gCalories: 215kcalCarbohydrates: 28gProtein: 9gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 10mgSodium: 646mgFiber: 8gSugar: 7g