1 delicata squash
1 cup cooked brown rice
½ cup black beans
¼ cup sofrito (recipe below)
¼ cup shredded cheese
Make the rice and bean filling
Cook brown rice. When almost done stir in beans and sofrito and cook for a few more minutes. You may want to add more or less sofrito depending on how spicy it is.
Roast the squash
Heat oven to 400 degrees.
Halve the squash lengthwise and scoop the seedy insides out. Coat in olive oil, salt and pepper and place face down on a baking sheet. Bake till just soft enough to pierce with a fork, about 20 minutes.
Stuff the squash
Flip you squash over on the sheet tray. Put a scoop of rice and beans in each squash and top with shredded cheese. Return to oven till the cheese is melted and starting to brown.
• 2 medium green bell or Cubanelle peppers, seeds removed
• 3 ripe roma tomatoes (optional)
• 2 medium onions, peeled
• 1 head of garlic, peeled
• 1 bunch culantro leaves
• 6 ajies dulces (small sweet chili peppers)
Wash, peel, seed and coarsely chop everything. Put in a blender and pureé. This will make more than you need for this recipe so you can store in a glass jar covered in the refrigerator for later use. Or freeze in ice-cube trays and store the frozen cubes in a freezer bag.