Three Sisters Squash

Name: Three Sisters Squash
Ingredients: 3 cloves garlic, minced; 1 tablespoon olive oil; 3 acorn or carnival squash; 1 cup red onion, diced; 2-3 serrano chiles, minced; 3 cups cooked black beans; 2 cups corn kernels; 2 cups broccoli florets, diced; 1 1/2 cups cooked wild or brown rice (optional); 1/2 cup fresh parsley, minced; 1 teaspoon paprika; Salt and pepper, to taste

12 ingredients

13 steps

Ingredients

3 cloves garlic, minced
1 tablespoon olive oil
3 acorn or carnival squash
1 cup red onion, diced
2-3 serrano chiles, minced
3 cups cooked black beans
2 cups corn kernels
2 cups broccoli florets, diced
1 1/2 cups cooked wild or brown rice (optional)
1/2 cup fresh parsley, minced
1 teaspoon paprika
Salt and pepper, to taste

Directions

1

Preheat oven to 400 degrees.
2

Put olive oil and minced garlic in a small bowl, set aside.
3

Remove stem from squashes, and cut each in half, from top to bottom.
4

Scoop out seeds and reserve for another use.
5

Brush inside of each squash with the garlic oil, place flesh side up on a baking sheet and roast for about 35 minutes.
6

While the squash is cooking, you can prepare the filling ingredients.
7

About 10 minutes before the squash is done, heat a pan, add olive oil, and saute onion and chile for about 2 minutes, over medium-low heat.
8

Add garlic, black beans, corn, broccoli and rice.
9

Cook for 3-5 minutes, until corn is bright yellow and broccoli is bright green.
10

Stir in parsley, paprika, salt and pepper and continue to cook for about a minute.
11

Adjust seasonings if needed.
12

Remove squash from oven, scoop corn and bean mixture into center.
13

Serve right away.