Southwestern Stuffed Butternut Squash

photoMaybe I should rename this the Stuffed Vegetables Blog? Sorry for the repetitive theme in my recipes here, but in my quest to go (white) carb-free, I’ve become hooked on stuffed veggies. Tonight, I tried a vegan recipe I found for southwestern stuffed squash. It was delish! I was excited to rekindle my love for butternut squash–it’s been a while since I had it. I cut mine in half and then stuck the halves in the microwave for about eight minutes, which is SO much easier than the 45 it takes in the oven! I scooped them out, which is kind of like scooping out a pumpkin at Halloween–seeds and all. I sautéed some onions and red peppers, mixed in some black beans and some brown rice leftovers I’ve been meaning to use, and filled in the squash haves. To top it off, I sprinkled on some Mexican blend cheese (not vegan, sorry!) and stuck the plate in the oven for about five more minutes. Success!

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