Name: Mexican-style stuffed squash
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Ingredients: 2 medium squash; 2 Tbsp olive oil; 1 onion, chopped; 1 clove of garlic, chopped; 2 sweet potatoes, diced; 1 carrot, diced; 1 red bell pepper, diced; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1 tsp chipotle paste; 1 tin of plum tomatoes; 1 bay leaf; 1 tin black bean; 2 cup cooked brown rice; 1 handful fresh coriander leaves, chopped; Jalapeño slices, to serve

Mexican-style stuffed squash

23 Jan 2022

by Wholeness

Prep Time

10 minutes

Cook Time

60 minutes

Total Time

1 hour, 10 minutes

Background

This Mexican-style stuffed squash can be made in two parts - first the stuffing, then the roasting. Also, you can use leftover boiled rice for the recipe. Serve it with salsa.

Ingredients

2 medium squash
2 Tbsp olive oil
1 onion, chopped
1 clove of garlic, chopped
2 sweet potatoes, diced
1 carrot, diced
1 red bell pepper, diced
1 tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 tsp chipotle paste
1 tin of plum tomatoes
1 bay leaf
1 tin black bean
2 cup cooked brown rice
1 handful fresh coriander leaves, chopped
Jalapeño slices, to serve

Instructions

First make the stuffing. In a saucepan heat half of the oil and gently sauté the onion and garlic. Add the sweet potato, carrot and red pepper pieces, stir for a minute, then add the ground spices and dried oregano. Stir for another minute, then add the chipotle paste. Stir to coat the vegetables, then add the tinned tomatoes and bay leaf. Add enough water to just cover the vegetables. Cook for 15 minutes under a lid. Add the drained beans and cook for another 10 minutes or until the vegetables are tender. Discard the bay leaf. You can refrigerate this stew.
Cook some rice, then measure out 2 cups.
When you’re ready to bake the squash, heat the oven to 180°C.
Cut the top of the squash off scoop out the seeds and the fibrous bits. Brush the cavity with the remaining oil, then season with salt and pepper. Put the squash on a baking tray and roast for about 15-20 minutes, or until tender.
Meanwhile combine the rice with about 2 cups of the bean sauce. Using a fork, mash the sweet potatoes to combine with the rice. Add the herbs, then taste and season with salt and pepper, if needed. The mixture should be thick, a bit sticky.
Test the squash with a fork, if it’s cooked through, then take the tray out of the oven and stuff the squash with the rice mixture.
Roast the squash for a further 15 minutes (covered with foil, if the edges are brown already).
Serve with jalapeño slices.