Ultimate Stuffed Acorn Squash
3 tablespoons olive oil
4 cloves garlic, minced, divided
4 acorn squash, halved and seeded
½ teaspoon ancho chile powder, plus more for sprinkling squash
½ teaspoon ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 teaspoon sugar
½ teaspoon baking soda
½ teaspoon salt
⅛ teaspoon cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 tablespoons melted butter or olive oil
3 ounces soft goat cheese or low-fat cream cheese
3 ounces grated extra-sharp Cheddar cheese
1 1/2 cups cooked black beans
1 large poblano chile
8 green onions, white and green parts thinly sliced
Preheat oven to 350°F. Combine oil and 2 teaspoon minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 teaspoon each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 teaspoon garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves.
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
Per squash half – Calories: 425, Total Fat: 20g, Sat. Fat: 10g, Carbs: 53g, Fiber: 8g, Protein: 15g