Black Bean Stuffed Summer Squash
  • 2Tbsp. olive oil
  • 16ounce black beans, canned (mostly drained)
  • 1/2cup sweet corn kernels
  • 1/2medium onion, diced
  • 1/2Tbsp. Cumin
  • 1/2tsp. garlic powder
  • 1/2tsp. salt
  • 1/2 tsp. Pepper
  • 1/2cup diced tomatoes
  • 3 summer squash
  • 1/2 cup Monterey Jack Cheese, shredded
  1. Directions for Stuffing: Heat olive oil in a large frying pan on medium heat and sauté onions in oil for about 3 minutes. Add the salt, cumin, pepper, and garlic powder to the onions and sauté for another 3 minutes. Add the black beans and sweet corn to pan and heat for another 10 minutes. Add in diced tomatoes and remove from heat. Set aside.
  2. Directions for Summer Squash: Pre-heat the oven to 450 F. Trim the stem end of the squash off and cut summer squash lengthwise. Scoop out seeds from the middle of the summer squash to make a boat shape. Fill the squash with the black bean stuffing and bake for 10 minutes. Top each squash boat with cheese and place under the broiler until the cheese is golden brown!
Recipe Notes

Nutrition Facts Per Serving (1 zucchini boat): Calories 170, Fat 9g, Saturated fat 1.5g, Cholesterol 15mg, Sodium 360mg, Carbohydrate 14g, Fiber 3g, Protein, 7g