Take each side of squash and scoop out about an inch more of cooked squash, leaving a good sized well. When the cauliflower is roasted and squash is cooked, get all the rest of the ingredients ready. Roast for 15-20 minutes or until the cauliflower is lightly browned and tender. Drizzle with olive oil and toss together with the cumin, chili powder, salt, and pepper. Once squash is in oven, dice the onion and cauliflower into small pieces and place on a baking sheet. Place both halves cut side down on a lightly oiled baking sheet or oven safe skillet and place in oven to roast for about 30-35 minutes or until the squash is fork tender. Slice acorn squash in half and scoop out all the seeds. This recipe is very easy to fiddle with and can easily be double or tripled.ฤก/4 head of cauliflower (about 2 cups chopped before roasting) Spiced Black Bean and Cauliflower Stuffed Acorn Squash That is my opinion of course but it will be your opinion too after you make and eat these. It is a brilliant combination of flavors that even the not so keen on squash person will love. The combination of all the flavors with the acorn squash really hit all the right spots for a tasty, not boring squash meal. Yes, I know stuffing an acorn squash is hardly a new idea, but this squash is not stuffed with the usual rice and stuff, it stuffed with lots of black beans and cumin and chili powder spiced cauliflower (and a few other things). The mr and the others the I sometimes cook for, they are not as squash crazy as me and get sick of plain old roasted squash so I am trying to change it up and make new and interesting things out of the squash so no one gets bored with it. I could eat al the squash all day, everyday. The thing with having an abundance of squash in the house, and having the abundance keep growing (we get a lot of squashes at farm share) is that I need to cook just about every meal with said abundance, which I am totally on happy to do.
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