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
• ½ teaspoon cumin
• 1 teaspoon oregano
• ½ teaspoon cayenne or chili powder
• Salt and pepper

Instructions

• 1 Preheat oven to 350°F.
• 2 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.
• 3 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.
• 4 Heat oil in a skillet and cook chopped onion until translucent. Add the chopped
  squash and garlic and cook for a minute.
• 5 Next, add black beans, tomato sauce, crumbled polenta and spices. Cook until
  tomato sauce cooks down and the mixture becomes a thick consistency.
• 6 Scoop mixture into squash halves. Bake in an oiled pan or baking sheet at 350°F
  for 20 minutes.

Nutrition Info