Stuffed Summer Squash Boats

Ingredients: – 4 yellow summer squash – ½ cup chopped onion – 1 tablespoon olive oil – 1 clove garlic – 15 oz. black beans – 1 cup tomato sauce – 1 cup crumbled polenta from tube

Ingredients: – ½ teaspoon cumin – 1 teaspoon oregano – ½ teaspoon cayenne or chili powder – Salt and pepper

Preheat oven to 350°. Bring a pot of water to a simmer. Add all four whole squash. Cook on low heat until crisp tender, about 8 minutes.

Preheat oven to 350°. Bring a pot of water to a simmer. Add all four whole squash. Cook on low heat until crisp tender, about 8 minutes.

Drain the water and let the squash cool. After squash have cooled, cut off ends and slice lengthwise. Scoop out the seeds and inner parts of squash with a spoon.

Drain the water and let the squash cool. After squash have cooled, cut off ends and slice lengthwise. Scoop out the seeds and inner parts of squash with a spoon.

Chop up the centers. Heat oil in a skillet and cook chopped onion until translucent. Add the chopped squash and garlic and cook for a minute.

Chop up the centers. Heat oil in a skillet and cook chopped onion until translucent. Add the chopped squash and garlic and cook for a minute.

Next, add black beans, tomato sauce, crumbled polenta and spices. Cook until tomato sauce cooks down and the mixture becomes a thick consistency.

Next, add black beans, tomato sauce, crumbled polenta and spices. Cook until tomato sauce cooks down and the mixture becomes a thick consistency.

Scoop mixture into squash halves. Bake in an oiled pan or baking sheet at 350° for 20 minutes.

Scoop mixture into squash halves. Bake in an oiled pan or baking sheet at 350° for 20 minutes.

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