This comforting dish features tender acorn squash boats filled with a robust Louisiana-inspired mixture of black-eyed peas, kidney beans, and fluffy rice. The filling is enriched with sautéed garlic, red bell peppers, leeks, and mushrooms, all simmered in a light tomato juice base with warm cumin and a hint of serrano heat. Topped with melted Monterey Jack cheese, the squash bakes until the vegetables are soft and the flavors meld beautifully. ItâÂÂs a satisfying, plant-based main or side dish that brings rustic, home-style warmth to your table, perfect for cozy autumn dinners or vegan potlucks.
Louisiana Stuff Squash
Description
This comforting dish features tender acorn squash boats filled with a robust Louisiana-inspired mixture of black-eyed peas, kidney beans, and fluffy rice. The filling is enriched with saut&# 195;©ed garlic, red bell peppers, leeks, and mushrooms, all simmered in a light tomato juice base with warm cumin and a hint of serrano heat. Topped with melted Monterey Jack cheese, the squash bakes until the vegetables are soft and the flavors meld beautifully. ItâÂÂs a satisfying, plant-based main or side dish that brings rustic, home-style warmth to your table, perfect for cozy autumn dinners or vegan potlucks.Ingredients
Directions
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If using dry beans, soak 1/4 cup black-eyed peas and 1/4 cup kidney beans in water overnight.
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Drain soaked beans, place in a pot with 4 cups fresh water, and bring to a boil.
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Boil for 2 minutes, then cover and simmer for about 45 minutes until tender.
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Drain cooked beans and let them cool to room temperature.
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Preheat oven to 375ðF (190ðC).
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Cut the tops off 2 medium acorn squash and scoop out the seeds and stringy pulp.
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In a large skillet, heat 2 teaspoons olive oil over medium heat.
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Sauté 1 tablespoon minced garlic for 1 minute until fragrant.
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Add diced red bell pepper, diced leeks, diced apple, and sliced mushrooms; sauté for 5-7 minutes until vegetables begin to soften.
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Stir in 1/2 cup tomato juice, 1 teaspoon ground cumin, chopped fresh cilantro, salt, and pepper.
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Cover the skillet and simmer the vegetable mixture for 5 minutes.
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Fold in the cooked black-eyed peas, kidney beans, and 3 cups cooked rice.
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Spoon the filling mixture into the hollowed squash halves, packing it in gently.
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Top each squash with grated Monterey Jack cheese.
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Replace the squash tops loosely and place on a baking sheet.
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Bake for 45 to 60 minutes, or until the squash is tender when pierced with a fork and the cheese is melted and bubbly.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 32.4kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2.0mg1%
- Total Carbohydrate 5.6g2%
- Dietary Fiber 2.3g10%
- Sugars 2.3g
- Protein 2.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat in the microwave or oven.
Substitutions: Use any leftover cooked rice for the stuffing. For a dairy-free version, omit the cheese or use a vegan cheese alternative.
Tip: If you have time, roasting the squash halves cut-side down for 15 minutes before stuffing can help soften them slightly and concentrate their flavor.
Variations: Add cooked sausage or chicken to make this dish non-vegan. Adjust the serrano pepper amount to control heat level.
