Organic butternut squash baked with black/kidney beans (Mexican style) with guacamole, cheese with side of roasted potatoes.
Great dish with no added carbs barring the optional potatoes. Very nutritious, high fiber and lots of protein as well from the beans and cheese.
20 min prep time.
Ingredients needed:
Black beans dry - 1.5 cups (or 2 cans or Organic black beans)
Tomatoes - 2
Red Onion - 1
Jalapeno Pepper - 1
Organic Butternut Squash - Medium size - 2
Potatoes (Red or white) 6-8
Black Beans Prep: Do this the night before - 5 minutes
Add 1.5 cups dry black beans to an instant pot, wash them in water and drain. Add 4.5 cups of fresh water, half teaspoon salt. Close the instant pot lid and set to sealing. Select Pressure Cook for 30 minutes and Select delay start of 6 hours.
The black beans will soak overnight and be cooked when you wake up!
If you do not want to use fresh beans, use 2 Organic Black Beans can, fully drained and rinsed with water.
In the morning, drain the cooked black beans in a medium saucepan and add coarsely cut 1 onion, 1 tomato, 1 jalapeno split vertically, 1/2 teaspoon salt, 1/4 spoon paprika or 1/8 spoon red chilli powder, 1.5 teaspoons Taco Seasoning and boil for 5 minutes. Add some chopped cilantro in the end.
I prefer the Trader Joes Taco seasoning or Safeway brand Organic packet.
Baking the squash: You can do this in the morning - 5-7 minutes
Pre-heat oven to 400 degrees F
Wash the squash and dry them. Trim the top slightly and cut in the middle to make 2 halves. See picture for reference (baked butternut squash - Search (bing.com))
Remove all the seeds and fiber in the core. Take half a spoon Olive oil and apply to the inside of the squash (not exterior skin side).
Sprinkle some salt and pepper on all the squash halves (after applying Olive oil).
Place the squash face down (i.e. skin side on top) on a baking sheet and bake for 1 hour.
Roasted potatoes - 5 minutes
Since your oven is going to be working for an hour, this is an appetizer you can make at the same time.
Wash and dry the potatoes. Take the potatoes and cut into half. add them to a small baking pan, add 1 teaspoon olive oil, pinch of ground black pepper. Now you can add rosemary or Italian seasoning. Another option is to add some Taco Seasoning. Mix them well so all surfaces are fully coated. Place the baking pan next to the sheet with the squash.
Guacamole: 5 minutes
Scoop out 1-2 ripe avocados in a bowl and add half a teaspoon salt, 1 teaspoon Taco Seasoning, 1/2 teaspoon fresh Cilantro, 1/2 lime juice and mash/mix well.
Assembling: 5 minutes
Once the squash is baked, beans & guacamole are ready then you can assemble.
Take a baked squash and fill with black beans, top with cilantro and some Mexican cheese on top.
Enjoy your meal! See the pictures below.
