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.
Servings: 8
Calories: 188kcal
Ingredients
- 4 yellow summer squash
- ½ cup chopped onion
- 1 tablespoon olive oil
- 1 clove garlic
- 15 ounces 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
Instructions
- Preheat oven to 350°F.
- Cut off the ends of the squash and slice lengthwise. Scoop out the seeds and inner parts of squash with a spoon. Discard.
- Heat oil in a skillet and add chopped onion. Cook until translucent. Add the garlic and cook for a 30 seconds.
- Next, add black beans, tomato sauce, crumbled polenta and spices. Cook until tomato sauce cooks down and the mixture becomes a thick consistency, about 5 minutes.
- Salt the inside of the squash, then scoop mixture into squash halves. Line a baking dish with parchment paper. Place squash in the lined baking dish. Bake at 350°F for 20 minutes, or until you can easily slide a knife into it.
Notes
These squash boats will last up to 5 days in an airtight container in the fridge.
Nutrition
Calories: 188kcal | Carbohydrates: 35g | Protein: 8g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 149mg | Potassium: 588mg | Fiber: 7g | Sugar: 4g | Vitamin A: 432IU | Vitamin C: 20mg | Calcium: 42mg | Iron: 2mg
