1 cup uncooked (2 1/2 cups cooked) white or brown rice*
4 delicata squash
2 cloves garlic
1 can chipotle chilies in adobo sauce
1 tablespoon honey
? cup olive oil
15 ounce can of black beans (1 1/2 cups cooked)
1½ cups salsa
1½ cups frozen or canned corn kernels
1½ teaspoons cumin
2 teaspoons chili powder
? teaspoon garlic powder
1 to 1 1/2 cups Monterrey Jack and Cheddar blend shredded cheese (Mexican blend)
¼ cup chopped cilantro
Hot sauce (for garnish)
sour cream (for garnish)
Cook the brown rice according to the package instructions (or use our Instant Pot method).
Meanwhile, preheat the oven to 450°F. Wash the squash, then cut each squash in half and scoop out the seeds with a spoon.
Mince the garlic and 1 chipotle chili. Combine with 2 tablespoons of adobo sauce from the can of chilis, the honey, and olive oil, then rub on both sides of the squash. (Alternatively, rub each squash half with 1/2 tablespoon olive oil and sprinkle with kosher salt.)
Place the squash halves cut side down on a baking sheet lined with parchment paper and bake for about 25 minutes, until tender when poked with a fork.
Meanwhile, when the rice finishes, thinly slice the green onions. Chop the cilantro. Drain and rinse the beans.
In a large bowl, mix together the sliced green onions, salsa, black beans, corn, 2 tablespoons adobo sauce, and the cumin, chili powder, garlic powder. Add 1/2 cup shredded cheese and when the rice is done, 2 1/2 cups cooked rice. Taste, and adjust seasonings if desired.
When the squash are done, scoop the filling into each half. If desired, top with a few dashes hot sauce. Cover with the remaining shredded cheese, and place in the oven for a few minutes until the cheese melts. Top with chopped cilantro and serve with sour cream if desired.
View the recipe instructions at A Couple Cooks
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