TK Smith, Fitness Nutritionist & Lifestyle Coach

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stuffed squash with black beans

March 4, 2011 by tk

This was Monday’s new recipe from the incredibly easy vegetarian cookbook.  There was no picture in the book, but it just sounded good.  I am not a big fan of squash myself, but surprisingly, I liked it!  I like this dish for a couple of reasons; first, it has some sweetness to it (so it will curve that sweet tooth); secondly, it is generally low calorie, has some good protein and is loaded with fiber.  If you are you are working on cutting a few extra lbs, you should try this dish.  I  was working cutting some body fat this week myself and this dish really helped me reach my goal!  So give it a shot!

stuff you’ll need:
2 butternut squash (cut in half and seeded)
1 ½ oz pine nuts
1 tbls olive oil
1 onion (chopped)
1 red bell pepper (chopped)
1 tsp cinnamon
¼ tsp allspice
1 can black beans (rinsed and drained)
¼ cup raisins (we used one from the farmers market and they were off the hook!)
1 tsp sugar (optional…I would go without it)
2 oz feta cheese (crumbled)

what to do with the stuff:

  • place squash in backing dish face down and add water, just enough about  ½ inch up.  Bake in oven at 350 for about 30-40 min or until soft.
  • lightly toast pine nuts in a pan and set aside
  • heat oil in a large skillet over medium heat.  Add onion and bell pepper.  Cook and stir 5 min or until beginning to brown.  Add cinnamon and allspice; cook and stir 30 seconds.  Add beans and raisins (and sugar if you must).  Gradually stir in ½ cup of water.  Remove from heat and cover and let stand for 2 min.
  • remove squash to serving platter and spoon bean mixture over each half.  Sprinkle with pine nuts and cheese and enjoy!

 

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Filed Under: eats and drinks, things I like for DINNER

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