Here is our current favorite way to eat this versatile squash.  This is a dish that you can eat alone as a healthy lunch or for dinner alongside a piece of grilled fish.
This is not an original, as the idea first came from here  as a spaghetti squash version, but we do it just a little bit differently so I’ll rewrite it the OSR way for you here.

Black Bean Stuffed Butternut Squash
Butternut Squash, halved and roasted
2 tablespoon Olive Oil
1/2 red onion chopped
1 red pepper, chopped finely
1 can black beans, rinsed and drained
1 can corn, rinsed and drained
1 teaspoon chili powder
1/2 cup chopped cilantro, or more if you prefer!
lime juice and coarse salt
What to Do:
Roast squash by cutting in half lengthwise, scooping out seedy pulp, and placing cut side down in a casserole dish with about 1 inch of water.  Cook at 400 degrees for about  30 minutes until tender when pierced with a fork.
To make filling, heat oil in pan and saute onion and pepper until tender about 2 minutes.  Then add chili powder, corn, beans and saute for another 3-4 minutes.
Scoop bean mixture over squash, then sprinkle with cilantro, lime juice and salt.
You can simply cook the amount of squash needed for each meal, or cook them all and refrigerate for later.  The bean mixture keeps well in the fridge you can even go ahead and toss in your cilantro, lime and salt and simply scoop onto squash to reheat later.  This recipe will give enough stuffing for 4 squash, or 8 servings.
post and pictures by Sunshine