This week, squash is the star of the show. I know, I get it. Squash? But yes, SQUASH. It may sound a little off as a main dish, but add in black beans, corn, and flavorful peppers, and I promise you will be spooning up these leftovers the next day (and it’s healthy so no need to feel guilty!) In fact, leftovers are my favorite part about this. You will definitely have extras, and the filling is SO versatile!
You can scoop this on toast, throw an egg on top, and have yourself a filling and nutrious breakfast, grab a bag of tortilla chips and use the filling as a healthier topping alternative for nachos, or simply heat it up and spoon it out of the tupperware…. guilty. We even threw this in a crunchy taco for our four year old who then asked for seconds. Parenting win. But let’s be real, when it comes to flavor, nutrition, and price, this dish is a win all the way around.
Santa Fe Squash Boats
Serves 4 (2 per person)
- 4 large squash
- 1 Poblano pepper (roasted, peeled, & diced)
- 1 red bell pepper (diced)
- 1/2 red onion (diced)
- 15 oz can of black beans (rinsed, I prefer reduced sodium)
- 4 oz whole kernel corn
- 1 cup shredded Mexican four cheese blend
- 3 tbsp olive oil
- 1 tbsp paprika
- 2 tsp chipotle chili pepper seasoning
- salt and pepper (to taste)
- Prep your poblano pepper. If you are unfamiliar with roasting and peeling peppers, check out this tutorial by Food Republic.
- Preheat your oven to 350ºF.
- Cut the ends off the squash then cut in half lengthwise. Begin by hollowing out the squash with a spoon. I prefer to use it like a melon-baller then scrape away the remaining edges until even all the way around. Try not to make them too thin on the sides or the bottom… you need them to hold your filling! They should look something like this:
- Place the hollowed out squash on a greased baking sheet, drizzle with 1 tbsp olive oil, and top with salt and pepper. Add to preheated oven for 8 minutes.
- Meanwhile, chop the squash that was removed from the boat. Heat 2 tbsp olive oil in a large saute pan on medium-high heat. Add removed squash, onion, red pepper, poblano pepper, paprika, and chipotle chili pepper to pan and cook for about 5 minutes (or until all vegetables are tender.)
- Add the black beans and corn, and continue to cook for 2 minutes. Season with salt and pepper.
- Remove squash from oven and spoon black bean mixture into boats until full. Top with shredded cheese, and broil on high in oven until cheese is melted (about 1 minute.) Remove and enjoy!
These boats go great with a spicy chipotle ranch sauce or use my Chipotle-Lime Sauce.
Remember, if you’ve try the recipe or thought of any other creative ways to use the leftovers, let me know in the comments! I love hearing and learning from my readers. Thanks!