Mango Stuffed Squash with Black Beans

Author: admin
A color flavorful dish of protein!
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Prep Time 20 mins
Cook Time 1 hr 8 mins
Total Time 1 hr 28 mins
Course Main Course
Cuisine American, Caribbean
Servings 4 people


  • 1 tsp Olive Oil
  • 2 cups Brown Rice cooked
  • 2 tsp Fresh Lemon Juice
  • 1 Ripe Mango peeled, pitted, and diced
  • 1 15oz Can of Black Beans drained, and rinsed
  • 1/4 cup Fresh Parsley minced
  • 1 small Hot or Mild Chile seeded and minced
  • 1 large Sweet Winter Squash seeded and halved
  • 1 tsp Fresh Ginger grated
  • 1/2 tsp Sea Salt
  • 1/2 tsp Ground Black Pepper
  • 6 Green Onions minced


  • Preheat oven to 375°F
  • Lightly oil 9x13 inch pan and set aside
  • Lightly salt the squash halves place cut side down in the pan
  • Add 1/4 inch water in the pan and cover with a lid, bake for about 20 minutes
  • Using a large skillet heat the oil on medium heat
  • Add in the green onions, chile, and ginger cook for about 3 minutes
  • Transfer to a large bowl and add the beans, cooked rice, lemon juice, and parsley
  • Add salt and pepper to taste
  • Mix well
  • Turn over cut side up fill the cut halves with stuffing pack tightly
  • Cover with foil and bake for about 40-45 until squash is tender and serve

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