I saw this recipe last week and HAD to make it....there was no other choice!
ACORN SQUASH STUFFED WITH BLACK BEANS & SWEET POTATO
Makes 4 Servings
2 Large Acorn Squash
2 TB coconut oil
1 Large onion, diced
1 TB minced garlic
1/2 C. sliced mushrooms
1 can (15oz) black beans
1 tsp. curry
1 tsp. cumin
1 tsp. coriander
1 tsp. cinnamon
1 TB Chia Seeds
2 Large sweet potatoes
2 TB unsweetened flaked coconut
4 TB Greek yogurt, for garnish
2 TB unsweetened flaked coconut, for garnish
Preheat oven to 375 degrees
Cut squash in half and scoop out the seeds. Cut off ends so each piece can stand up straight. Place squash face down in a glass baking pan filled with just enough water to cover the bottom. Bake for 30-45 minutes.
While squash is cooking, saute the coconut oil with the diced onion in a large saucepan over medium-high heat. Once onion is soft, add garlic and let cook.
Pierce the sweet potatoes a few times over and heat up in microwave, until tender. Should take about 7-10 minutes.
Drain and rinse beans. Add beans, mushrooms, chia seeds, curry, coriander, cumin and cinnamon. Mix well and continue to cook.
Get sweet potatoes out of the microwave (THEY WILL BE HOT). Chop into 1-inch squares.
Add the sweet potatoes and 2 TB of coconut. Mix everything together, mashing as you stir.
When squash is done, fill with mixture. Garnish with greek yogurt and the rest of the coconut.