But, I love, love, love yellow squash, so I'm NOT complaining! Just trying to figure out how to use it all before it is past it's prime.
So I came up with this little boat of deliciousness:
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" European man. Seriously, monsieur. Deodorant. You might think about using some.
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 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
1 15-ounce can black beans, rinsed and well-drained
1 15-ounce can whole-kernel sweet corn (or use fresh corn and 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 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.