2 T coconut oil, separated
1 medium onion
¼ chopped green chilies
¼ t ground cumin
2 c water
1 c brown rice
2 t salt, separated
1 ¾ c cooked beans (1 can of beans, rinsed and drained)
1 small bunch of cilantro
1 c shredded vegan cheese
6 round zucchini and summer squash, (you can also use regular slender sized squash)
1 large avocado
3 T water
measuring cups and spoons. 1 medium sauce pot with fitted lid. heat proof rubber spatula. cookie sheet. foil. cutting board. sharp knife. blender. soup soon.
chop green chilies. then, small dice onions. set aside, keep separately.
in the medium sauce pot add 1 T oil and turn heat to medium. add onions, cook for 5 minutes. stir occasionally to prevent browning. add chilies, cumin and 1 ½ t salt. cook for 2 minutes. add rice and cook for 1 more minute. then add 2 c of water. bring water to boil and turn down to low. put the lid on the sauce pot. cook rice for 30-40 minutes, until all the water is absorbed.
while rice is cooking, pre-heat oven to 375°. line the cookie sheet with foil. wash squash.
cut the top of the squash off ¼ way down. shave a thin layer from the bottom of the squash to create a flat surface.
if using regular squash you can cut it in half lengthwise and scoop out the inside.
using a soup spoon carefully scoop out the inside of the squash. once all the squash have been hollowed out, move them and their tops to the foil-lined cookie sheet. with the remaining oil, grease all the squash, including tops. season with ¼ t salt.
place the squash upside down. this will prevent any juices that accumulate while baking from running staying inside the squash. bake squash for 5 minutes. after they are baked, remove from the oven and flip the squash right side up.
chop cilantro and keep separate. set aside 2 T of the chopped cilantro for the avocado sauce.
once rice is done cooking, add cilantro, cheese and cooked beans. mix gently.
using the same soup spoon, stuff the squash with the rice and bean mixture. after all the squash are filled, place the cookie sheet back in the oven until the cheese begins to melt, about 7- 10 more minutes.
while the stuffed squash are in the oven, prepare the avocado sauce. in the blender combine avocado, lime, cilantro, water and remaining salt. blend until smooth.
remove squash from the oven and let rest for a few minutes.
for plating add 2 T of avocado sauce to the center of the plate. place the stuffed squash in the middle of the sauce or on the side and top the squash off with its lid. serve immediately.
try using the remaining rice and bean mixture stuffed in taco shells, tortillas or in other vegetables.