Stuffed Summer Squash Boats
These vegan gluten free Stuffed Summer Squash Boats are made with polenta, black beans and tomato sauce. They make a great side or main course.
- 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
- 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. 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.
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. Cook in a oiled pan or baking sheet at 350° for 20 minutes.
Calories: 188kcal | Carbohydrates: 34g | Protein: 8g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 163mg | Potassium: 588mg | Fiber: 6g | Sugar: 4g | Vitamin A: 425IU | Vitamin C: 19.6mg | Calcium: 39mg | Iron: 2.1mg