MEXICAN STUFFED BUTTERNUT SQUASH
INGREDIENTS: 1 butternut squash, 1/2 chopped onion, 1/4 cup light olive oil, 1 piece of chopped bok choy, 1 tbs crushed garlic, 8 oz corn, 8 oz black beans (rinsed), 1 tbs cumin, 1/2 tsp salt, 2 tbs salsa verde (or regular salsa), 1 cup shredded Mexican cheese.
Garnish: Fresh cilantro, taco seasoning, cayenne, sour cream & salsa.
-Cut squash in half, spray both sides with olive oil spray and cook for 40 minutes at 400.
-Sauté onion, garlic and bok choy in oil until soft. Add corn, black beans, salt, cumin and salsa and heat through.
-When squash is done, scoop out some of it and save for another dish. Fill each one with mix. Top with 1/2 cup cheese on each half, cilantro, taco seasoning and cayenne and broil for 10 minutes. Top with salsa, sour cream and a little more fresh cilantro.
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