• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Louisiana Stuff Squash

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 2/3 c Blackeyed peas, cooked;
  • -drained and rinsed
  • 2/3 c Kidney beans, cooked;
  • -drained and rinsed
  • 2/3 c Black beans, cooked; drained
  • -and rinsed
  • 2 md Acorn squash
  • 2 ts Olive oil
  • 1 tb Minced garlic
  • 2 tb Red bell pepper; diced 1/4"
  • 2 tb Leek; diced 1/4"
  • 1/2 c Apple; diced 1/4"
  • 2 Mushrooms; thinly sliced
  • 1 tb Chopped fresh cilantro
  • 1/2 c Tomato juice
  • 1 ts Ground cumin
  • 1 Serrano pepper; dried
  • Salt and pepper
  • 1/4 c Monterey jack cheese; grated
  • 3 c Cooked rice


If making beans from scratch, soak 1/4 cup each in water overnight. Bring
to boil in 4 cups fresh water. Boil for 2 minutes. Cover, simmer about 45
minutes. Drain and air cool.
Carve 2 medium squash: slice off top (the way you would a bell pepper for
stuffing). Scrape out seeds, rinse, and set aside to drain.
In a skillet, heat the oil. Saute the garlic on medium. Add the diced
veggies; and sauce a bitt. Add the cilantro and tomato juice; season. Cover
and simmer 5 minute. Add the cooked beans to toss. Stuff squash; top with
cheese. Recap.
Bake in 375F over for 45 to 60 minutes. Serves with rice as a vegetable

Reprinted 10 Oc 96 in the Riverside Press-Enterprise (McRecipe via PATh)
440 cal / 5.8 g fat

Par cook squash in micro (about 7 minutes). Stuff as directed. Cut baking
time in half.

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