TEX MEX stuffed butternut squash – Healthy vegetarian recipe

Ingredients

• Butternut squash
• Olive Oil
• Salt & Pepper
• Red Kidney Beans (rinsed & drained)
• Chickpeas (rinsed & drained)
• Corn (rinsed & drained)
• Microwave Rice
• Salsa (Mild/med or hot)
• Taco seasoning
• Tabasco or any hot sauce (optional)
• Green onion
• Mexican blend shredded cheese

Method

1. Starting with the Squash, cut from the top middle all the way through the bottom, cutting it in two.
2. Scoop out the centre to remove the seeds and fibers.  Score the squash in a diamond pattern.  Add olive oil all over and salt and pepper.
3. Bake in a preheated oven or 450 f for 50-60 minutes.
4. Remove from the oven but keep the oven turned on.
5. Combine remaining ingredients together in a bowl and add to the cavity of the squash.
6. Sprinkle with cheese.
7. Cool for another 10 minutes or until the cheese is melted.

Serving Suggestion

This is my Mexican version but you can also fill the squash with whatever you like. i.e., chicken, fish, even cooked macaroni.  I suggest one half for one adult. Enjoy!