Kabocha Squash with Black Rice and Beans

Name: Kabocha Squash with Black Rice and Beans
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings (half squash per serving)
Cuisine: Japanese
Ingredients: black rice; kabocha squash; walnut pieces; bell pepper; scallions; garlic; ginger; black beans; Umami Sauce 2.0; cilantro or parsley; onion powder; Balsamic Syrup

Whole kabocha squash halves softened in the oven, then stuffed with a filling of black rice, black beans, walnuts, scallions, ginger, and Umami Sauce 2.0 and baked through. An eye-catching vegan main course optionally finished with a Balsamic Syrup drizzle.

From The How Not to Age Cookbook

Kabocha Squash with Black Rice and Beans

Prep: 20 min
Cook: 1 h 30 min
Total: 1 h 50 min
Yield: 4 servings (half squash per serving)
Category: Main Course
Cuisine: Japanese

Nutrition (estimated)

per 1/2 stuffed squash

Calories: 420 kcal
Protein: 14 g
Fat: 7 g
Carbs: 80 g
Fiber: 13 g
Sugar: 13 g
Sodium: 210 mg

Ingredients

black rice
kabocha squash
walnut pieces
bell pepper
scallions
garlic
ginger
black beans
Umami Sauce 2.0
cilantro or parsley
onion powder
Balsamic Syrup

Black Rice Kabocha Squash Black Beans

Instructions

Simmer rinsed black rice in 2 cups boiling water, covered on low, ~40 min; drain.
Bake squash halves cut-side down in ¼ inch water, covered, at 375°F 20 min to soften.
Sauté walnuts, bell pepper, scallions, garlic, and ginger in ¼ cup water ~4 min.
Combine with rice, black beans, Umami Sauce 2.0, cilantro, onion powder. Fill squash cavities; pack tight.
Cover and bake 30–40 min until squash is tender. Drizzle with Balsamic Syrup.