Thursday, September 08, 2016

Delicata Squash Stuffed With Spicy Black Beans and Saffron Rice

Delicata squash makes a whole meal when
stuffed with spicy black beans and saffron rice.

Follow Foods For Long Life on Facebook and Pinterest.
Peek at my eBook, Health Begins in the Kitchen.

Delicata Squash
Delicata squash grow easily and I harvested about 2 dozen of them a few weeks ago. Although I usually just roast them with rosemary , lately I've been stuffing them with various things. Since Doug loves black beans, for lunch today I baked the delicata squash, made some saffron rice in my rice maker, heated up a can of spicy black beans with some fresh red bell peppers from my garden, and voila - a yummy, meat-free meal! 

Black beans are a great source of high quality protein, folate, thiamin and fiber. Here's the recipe!

                     *                               *                             *

Stuffed Delicata Squash
Vegan (if made with Earth Balance), Gluten Free
[makes 4 servings]

2 delicata squash
Earth Balance or ghee
Salt and pepper to taste
1 cup rice (Tamaki Haiga or short grain white rice)* 
Pinch of saffron
1 small organic red bell pepper, finely diced
1 (15-ounce) can organic spicy black beans

* Tamaki Haiga rice has the bran removed but still contains the germ. I call it "white rice without the guilt!"

Heat the oven to 350 degrees F.

Cut off the stem of the delicata squash and then cut in half vertically. Clean out the seeds.

Liberally spread Earth Balance or ghee all over the inside of the squash. Sprinkle with salt and pepper to taste. Don't worry about the fat as most of it will steam off in the oven.

Place the delicata face down in a shallow casserole dish with a 1/2" of water. Place in the heated oven and bake until a fork can easily pierce the skin, about 30 to 40 minutes.

While the squash is baking, prepare the rice according to directions. If you are using a rice maker that takes almost an hour, you should start the rice before you make the squash. 

Crumble the saffron into the rice while bringing the water to a boil. If using a rice maker, just add the crumbled saffron to the water.

While the rice is cooking and the squash is baking, place the finely diced red bell pepper into a small saucepan with a small amount of water. Cover and steam until it starts to soften, about 5 minutes.

Add the can of spicy black beans and its liquid to the peppers and simmer, uncovered, until heated and most of the liquid evaporates.

Make sure the organic spicy black beans
come in a can with a non-BPA lining.

Place the four delicata halves on individual plates and fill each half with one quarter of the cooked saffron rice .

Spoon the black beans over the rice and serve.



Anonymous said...

We have a lot of squash in the garden at the moment and I am always looking for new ways to cook them. I tried your recipe this evening. It was a fantastic success, with my husband and I and our five children, everyone loved it, thank you so much. Fabulous dish.

Dr. Joanne L. Mumola Williams said...

So glad it was a hit with your family. I'm especially excited that you got 5 children to enjoy it!
Thanks for the feedback,

Trixie said...

YUM!! Maybe I could do the rice in the pressure cooker??

Dr. Joanne L. Mumola Williams said...

You certainly can Just add the saffron to the water.

Trixie said...