Stuffed Squash with corn and beans

Hope everyone had a great thanksgiving and shared meals with family, friends neighbors and strangers. My favorite time of the year filled with gratitude and understanding. Food is just a art form that brings people together to share, love, talk and be thankful for our blessings.

This dish was made as a part of our Thanksgiving feast. Any type of Acorn can be used but the cooking time would be longer for the ones with the thicker skin. I used the round green kind.


Cut the squash in half, remove seeds and brush with olive oil infused with garlic, cayenne, coriander powder, 1tsp honey, salt and pepper.

Make the mix: enough for 3 round squash

Put the dry ingredients together:

1/2 cup cornmeal, 1 tsp baking soda, 1 tsp coriander powder, 1/2 tsp cayenne, 1/2 tsp salt.

Put the wet ingredients together:

2 cups crushed organic corn kernels ( you can use a food processor)

1 cup cooked black beans

1 cup almond milk, 2 eggs, 2 tablespoons olive oil, 1 cup shredded cheddar, 1/2 cup cream cheese, 1 chopped tomato, 1 tsp chopped and deseeded jalapeño chili, salt and pepper to taste

Combine the wet and dry ingredient and stuff the squash.

Bake in 350 degree oven for 40 to 45 minutes until cooked. Top with fresh cilantro and a dash of lemon juice.

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