Stuffed Kabocha Squash (Vegetarian or Vegan!)
A hearty and flavorful vegetarian or vegan stuffed squash recipe perfect for cozy meals. Loaded with corn, beans, and spices, topped with cheese or a vegan substitute.
Ingredients
Main
- 1 piece kabocha squash
- 2 tablespoons olive oil
- 14 ounces Del Monte® Fiesta Corn (drained)
- 1 diced onion (diced)
- 14 ounces diced tomatoes
- 14 ounces black beans (drained and rinsed)
- 2 teaspoons ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cheddar cheese (Daiya if vegan)
Instructions
- Preheat oven to 375º F (190º C). Cut the top off the squash, remove seeds, brush with 1 tbsp olive oil, and bake for 20 minutes.
- In a pan, heat 1 tbsp olive oil over medium heat. Sauté diced onion for 2 minutes.
- Add corn, tomatoes, beans, and spices. Simmer covered for 10 minutes.
- Remove squash from oven, stuff with corn mixture, top with cheese, and bake for 20 minutes.
- Serve hot in slices.
Notes
You can substitute vegan cheese for a dairy-free version.