Ingredients

1 acorn or butternut squash1 1/2 cups sliced onion1 teaspoon safflower oil1/4 cup dry sherry4 red bell peppers -- julienned3 cloves garlic -- minced2 teaspoons ground coriander2 teaspoons cumin1 teaspoon dry mustard1/2 cup nonfat plain yogurt1/2 cup sour cream or half-and-half1/4 cup minced parsley1 cup cooked black beans1 cup cooked brown rice1/3 cup grated low-fat jack cheese2 tablespoons lemon juicesafflower oil -- for coating pan1/4 cup thinly sliced red bell pepper -- for garnish1. Preheat oven to 350#176;F. Line a baking sheet with aluminum foil. Split squash in half and place, cut side down, on baking sheet, leaving in seeds (moisture from seeds helps speed cooking process). Bake squash for 20 minutes.2. While squash is baking, in a large skillet over medium-high heat, saute onion in safflower oil and sherry until soft but not browned. Add red peppers and garlic to saute and cook for 5 more minutes.3. Mix sauteed vegetables with coriander, cumin, dry mustard, yogurt, sour cream, parsley, beans, brown rice, cheese, and lemon juice. When squash is baked, scoop out seeds and remove peel. Cube cooked squash and add to other .4. Lightly oil a large casserole dish and spoon mixture into it. Garnish top with red pepper slices. Bake for 25 minutes

Description

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