Ingredients
- 3 large squash or zucchini
- 1 cup cooked brown rice
- 1 15 oz can black beans, drained
- 1/2 cup corn kernels
- 1 cup salsa
- 1 bell pepper cored and diced
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese cheddar, mozzarella
Directions
- Preheat oven to 400ºF.
- Grease a 9×13” casserole dish and set aside.
- Slice each zucchini in half, lengthwise. Using a spoon, hollow out the center of each zucchini.
- Place them skin side down in the casserole dish.
- Heat olive oil in a large skillet over medium heat. Add the onions, bell pepper, & garlic. Cook for 1-2 minutes or until soft.
- Add the rice, corn, beans, salsa, & spices.
- Cook for another 2-3 minutes. Turn off heat & mix in cilantro.
- Spoon the filling inside of each zucchini & sprinkle with cheese. Bake in the oven for 25-30 minutes.
- Add cilantro, jalapeno, sour cream, mushroom & Swiss chard stems to taste.
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