Louisiana Stuff Squash

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;Â©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. ItÃ¢ÂÂs 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.

Cooking Method: Baking, Boiling, Sautéing, Stewing

Cuisine: Mediterranean

Courses: Side Dishes

Difficulty: Advanced

Servings: 4

Calories: 32.4

Dietary: Gluten-free

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;Â©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. ItÃ¢ÂÂs 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

2/3 cup Blackeyed peas, cooked --

Directions

1
If using dry beans, soak 1/4 cup black-eyed peas and 1/4 cup kidney beans in water overnight.
2
Drain soaked beans, place in a pot with 4 cups fresh water, and bring to a boil.
3
Boil for 2 minutes, then cover and simmer for about 45 minutes until tender.
4
Drain cooked beans and let them cool to room temperature.
5
Preheat oven to 375ÃÂ°F (190ÃÂ°C).
6
Cut the tops off 2 medium acorn squash and scoop out the seeds and stringy pulp.
7
In a large skillet, heat 2 teaspoons olive oil over medium heat.
8
SautÃÂ© 1 tablespoon minced garlic for 1 minute until fragrant.
9
Add diced red bell pepper, diced leeks, diced apple, and sliced mushrooms; sautÃÂ© for 5-7 minutes until vegetables begin to soften.
10
Stir in 1/2 cup tomato juice, 1 teaspoon ground cumin, chopped fresh cilantro, salt, and pepper.
11
Cover the skillet and simmer the vegetable mixture for 5 minutes.
12
Fold in the cooked black-eyed peas, kidney beans, and 3 cups cooked rice.
13
Spoon the filling mixture into the hollowed squash halves, packing it in gently.
14
Top each squash with grated Monterey Jack cheese.
15
Replace the squash tops loosely and place on a baking sheet.
16
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.

Keywords: acorn squash, stuffed vegetables, black eyed peas, vegan dinner, plant based, comfort food, fall recipe, bean stew, vegetable stuffing, easy vegan meal, healthy dinner, louisiana style, rice and beans, baked squash, cumin flavor

Read it online: https://www.chefs-mate.com/recipe/louisiana-stuff-squash/