Three Sisters Squash
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1tablespoon olive oil
- 3cloves garlic, minced
- 3acorn or carnival squash
- 1cup red onion, diced
- 2 to 3serrano chiles, minced
- 3cups cooked black beans
- 2cups corn kernels
- 2cups broccoli florets, diced
- 1½cups cooked wild or brown rice (optional)
- ½cup fresh parsley, minced
- 1teaspoon paprika
- Salt and pepper, to taste
Nutritional analysis per serving (6 servings)
354 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 72 grams carbohydrates; 15 grams dietary fiber; 4 grams sugars; 14 grams protein; 1071 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat oven to 400 degrees. Combine olive oil and ⅓ of the minced garlic in a small bowl; set aside.
- Step 2
Remove stem from squash and cut each in half from top to bottom. Scoop out seeds and reserve for another use. Brush inside of each squash with the garlic oil. Place squash flesh side up on a baking sheet and roast for about 35 minutes.
- Step 3
Meanwhile, prepare the filling: Heat olive oil in a skillet over medium-low heat. Add onion and chile and sauté for about 2 minutes. Add the remaining garlic, the beans, the corn, the broccoli and the rice, if using. Cook for 3 to 5 minutes, until corn is bright yellow and broccoli is bright green. Stir in parsley, paprika, salt and pepper and continue to cook for about a minute. Adjust seasonings if needed.
- Step 4
Remove squash from oven. Scoop corn and bean mixture into center of each squash. Serve right away.
- The squash can be made a day in advance and reheated in the oven at 325 degrees for 20 minutes.
Private Notes
Comments
This is a recipe for those people who eat to live, unlike myself who lives to eat. Dreadful, would be too strong a word to describe it. But definitely a way to ruin a perfectly delicious squash.
After reading the comments I was reluctant to try this recipe as I resemble LynnG's comment as someone who "lives to eat".
I decided to spice up the stuffing. I used smoked paprika and cumin to taste. No rice, I'm trying to decrease my carb intake. I used canned black beans and "fire roasted" canned corn.
I drizzled a spicy tomatillo cream sauce on top and garnished generously with cilantro.
It was quite satisfying and pleased my vegetarian partner.
I followed the recipe exactly, using the optional rice addition. I used wild rice for some crunch. The filling was crumbly and tasteless. I have some leftovers that I am going to try and make more palatable by adding olive oil to the filling.
I won't make this again.
We used delicata squash, fresh corn from our CSA. I went back and added more filling to balance the squash to filling ratio, and found it delicious.
I significantly modified this based on previous notes and our preferences. It was really good. We used bell peppers instead of squash. I used a mix of Lima beans and black beans, southwestern style canned corn, smoked paprika, chipotle pepper, cumin and coriander. I cooked the vegetables first then added a cup of cooked brown rice at the end. Then added about half a cup of sharp cheddar. After stuffing the bell peppers, topped with a bit of cheese and broiled until melted.
Unless you were surprised by a massive snow in a kitchen with nothing to offer, I can't imagine that this would be something to look forward to. Huge waste of time. The squash needed to be sweetened a bit, and the filling was beyone bland. It may be true that vegan cooking doesn't mean tastelessness,but you sure can't prove it by this recipe. Just take the black beans and make a nice spicy black bean soup.
Advertisement