Southwestern Stuffed Winter Squash

Yes, I realize that it is indeed Summer, but the hubby is getting ahead of himself in his gardening..besides, Winter squash is good anytime, don’t you agree?
Decided we wanted to grill my chili lime chicken tonight, but what to go with… As I mentioned, the hubby has plenty of squash, just needed something that went along with the Southwestern flair of the chicken. Here’s what I came up with, hope that you will enjoy as much as did!
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Southwestern Stuffed Winter Squash
2-4 small to med winter squash , any type, cut in half
olive oil
1 small chopped onion
1 yellow bell pepper , chopped semi fine
1 tbsp Hot mex. chili powder
1 tsp cumin
2 1/4 fresh chopped tomatoes
2/3 c. corn kernels
about 1 1/2 c. black beans (I used fresh, if using can , rinse first!)
1/2 tsp sea salt
hot sauce to taste
2% milk Mexican Cheeses, shredded

Preheat oven to 350.
wash squash, cut, either in half or with tops off for smaller varieties. de-
lightly coat squash with olive oil, sprinkle with black pepper. Place on casserole dish,bake til tender, depending on squash, 45-60 min.

Put all other ingredients in a pan, except for the cheese.
cook on med heat til tomatoes are cooked down a little ,about 20 min..then just let simmer til squash is ready.
Take cooked squash out of oven. stuff with mix. Top with shredded cheese. Place back in oven for about 5 min or til cheese is melted well.


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