Friday, July 8, 2011

Yellow Squash Boats with Black Beans, Lime, and Corn

A little boat of deliciousness to remedy an overabundance of summer squash:

(The black bean filling can be served on it's own, with tortilla chips as a "salsa", or stuffed in pita bread as a lunch item.)

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, 
depending on your red onion tolerance level.

Mix together: drained black beans, the onion, and the zest of a lime.

Add juice of half the lime.  (Or you can use all of it, if you like it limey.)

Toss in some spices:  cumin, cilantro, salt.

(And also a drained can of corn.  Or use fresh sweet corn!)

Half the squash lengthwise.
 

Scoop out the seeds and flesh.
(You can add the scooped squash to the bean mixture if desired.)
 

Fill squash halves with bean mixture, and top with cheese.
Bake at 350 degrees F for 20-25 minutes.

Until it looks about like this...



Row this boat merrily down the stream.  
Life is such a dream...


Yellow Squash Boats with Black Beans, Lime, and Corn
Serves 6

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. 

5 comments:

AshTreeCottage said...

What a great creation! I will give this recipe a try.

Hugs,
Susan and Bentley

Lorene (just Lu) said...

We are trying to incorporate more squash (among other vegetables) into our meals because we know it is good for us... we just haven't acquired a taste for it... But this sounds easy and yummy!

Tracy said...

Just made this and its delicious but the boat is crunchier than id like. I suggest precooking the squash some or boiling it then add the filling. Serve with a slice of lime. Yum!

Anonymous said...

I just made this for a weekly dinner with my friends and it was a huge hit!
I added some green chiles to the mixture, and rubbed the squash with cayenne for some bite; cooked for 20 minutes, then let them sit in the oven for another 10. They came out cooked perfectly...no excess crunch, no over cooked mush.
The hostess even insisted on keeping the leftovers to chop up into breakfast burritos tomorrow, a delicious sounding idea. 5 stars, I'll definitely be making this again!

Audra Bishop said...

I bet this would also be really good done in the same ratios with white/navy beans, fresh roma tomato basil and red onion with mozzarella on top.