I decided to use a red onion because of the pretty color combination it would create. In general, raw or semi-raw red onion is not my favorite flavor as it reminds me of sitting on the metro in Paris next to a very...errrrr..."ripe-smelling" man.
Dice half of a red onion. You can either use all or part of it,
Mix together: drained black beans, the onion, and the zest of a lime.
Toss in some spices: cumin, cilantro, salt.
Scoop out the seeds and flesh.
Bake at 350 degrees F for 20-25 minutes.
Row this boat merrily down the stream.
Life is such a dream...
Yellow Squash Boats with Black Beans, Lime, and Corn
1 (15-ounce can) black beans, rinsed and well-drained
1 (15-ounce can) whole-kernel sweet corn (or use fresh corn; cut kernels from cob)
1/4 to 1/2 cup diced red onion (about 1/4 to 1/2 of a red onion)*
Zest of 1 lime
Juice of 1/2 a lime (about 2-3 teaspoons)
2 teaspoons chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 teaspoon Kosher salt
3 large yellow squash, halved and hollowed out**
3 slices Munster or Monterey-Jack cheese
Mix together first eight ingredients.
Scoop bean/corn mixture into hollowed-out squash halves.
Top each filled "boat" with a half slice of cheese.
Bake at 350 degrees F for 20-25 minutes until cheese is melted and beginning to brown.
*You can use as much red onion as you can handle. I'm not a huge raw red onion fan, as I think it tastes like armpits smell. BUT I used 1/4 cup in this recipe and it was just right for my tastebuds.
**You can certainly add the scooped-out squash to the bean mixture.