Don’t have delicata squash in hand? This filling is great stuffed into peppers or just eaten on it’s own with slices of avocado and tortilla chips.
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon kosher salt
- freshly cracked black pepper taste
- 2 teaspoons olive oil
- 2 delicata squash, halved and seeded
- 1 cup leftover rice ( I used Basmati)
- 1 cup black beans, if canned – drained and rinsed
- 1/4 cup tomatillo salsa (or salsa of choice)
- 1/8 cup pepitas
- 1/8 cup finely chopped red onion
- 1 tablespoon minced cilantro stems
- 3/4 cup jalapeno jack cheese, divided
- fresh cilantro leaves, chopped, optional
- salsa, optional
- creamy avocado cilantro dressing, optional
- lime wedges, optional
- hot sauce, optional
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Set aside.
- In a small bowl combine the paprika, cumin, garlic powder, onion powder, salt and pepper, stir well and set aside.
- Rub the squash halves with 1/2 teaspoon olive oil each then rub 1/2 teaspoon spice mixture over each half, both inside the cavity of the squash and on the skin. Place the squash cut side down on the prepared baking sheet and roast in the oven for 25-30 minutes or until tender and golden brown around the edges.
- Meanwhile in a mixing bowl combine the rice, beans, salsa, pepitas, red onion, cilantro stems and 1/4 cup of the cheese. When the squash has finished roasting remove from the oven and turn the oven temperature to broil.
- Gently turn the squash over and fill each half with the rice and bean mixture. Pile as high as you can then, divide the remaining cheese evenly between the squash, and sprinkle over the tops. Place the stuffed squash under the broiler and broil until the cheese is melted and browned evenly on top. Serve immediately with your choice of burrito bowl toppings.