>Recipes
Baked Squash with Salsa
Makes 10 servings
Time to Prepare: 0:20
Time to Cook: 1:10
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Ingredients
3 lb Squash, winter, acorn, raw 1 tsp Oil, olive, salad or cooking 1 cup Onions, raw 1 cup Peppers, sweet, red, raw 2 med Pepper, serrano, raw 1 oz Tomatoes, sun-dried 1/2 cup Corn, sweet, yellow, frozen, kernels cut off cob, unprepared 15 oz Beans, black turtle soup, mature seeds, canned 1/4 tsp Spices, pepper, red or cayenne 1 tbls Lime juice, raw 1 tbls Cilantro 1/4 tsp Salt, table Cooking spray 2 cup Sauce, ready-to-serve, salsa
Directions
1. Preheat the oven to 350 degrees Fahrenheit.
2. Cut squash in halves, remove seeds, and place them skin side up on a rack in a roasting pan. Bake for 40 minutes or until very soft. Set aside to cool.
3. Heat the oil in a skillet over medium heat. Fry the onion, for about 3 minutes.
4. Add the red bell peppers, serranos, and sun-dried tomatoes. Stir and cook for another 3 minutes.
5. Stir in the corn and next 5 ingredients. Set aside while you prepare the molds.
6. Peel the baked squash. Mash the squash and set aside.
7. Spray baking cups with cooking spray. Scoop 1/2 cup squash into each mold and press to cover the bottom and up the sides, saving enough for the top.
8. Divide the salsa among the molds and press down. Cover the top with the rest of the mashed squash and press down gently. bake in the preheated oven for 20 minutes to heat through.
9. Unmold each vegetable cup onto a serving plate. Pour salsa around the edges. Serve.
2. Cut squash in halves, remove seeds, and place them skin side up on a rack in a roasting pan. Bake for 40 minutes or until very soft. Set aside to cool.
3. Heat the oil in a skillet over medium heat. Fry the onion, for about 3 minutes.
4. Add the red bell peppers, serranos, and sun-dried tomatoes. Stir and cook for another 3 minutes.
5. Stir in the corn and next 5 ingredients. Set aside while you prepare the molds.
6. Peel the baked squash. Mash the squash and set aside.
7. Spray baking cups with cooking spray. Scoop 1/2 cup squash into each mold and press to cover the bottom and up the sides, saving enough for the top.
8. Divide the salsa among the molds and press down. Cover the top with the rest of the mashed squash and press down gently. bake in the preheated oven for 20 minutes to heat through.
9. Unmold each vegetable cup onto a serving plate. Pour salsa around the edges. Serve.
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