Stuffed Eight-Ball Squash With Roasted Red Pepper Sauce

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Trim ends from squash and halve lengthwise. Using a melon baller or small spoon, scoop out seeds from the halved squash. Place halves cut side up in a baking dish, drizzle with 1 tablespoon olive oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake until tender when pierced with a knife, about 15 minutes, and remove from oven.

3. 3

   Heat 2 tablespoons olive oil in a large saute pan over medium heat. Add red onion and 1/4 teaspoon salt, and cook, stirring occasionally, until onion begins to caramelize, 8 to 10 minutes. Add the black beans, brown rice, smoked paprika, and chili powder, stirring to combine. Remove from heat, stir in 1/4 cup of cilantro, and season with salt and pepper, to taste.

4. 4

   Fill zucchini halves with the bean and rice mixture, mounding slightly, and top each with 2 tablespoons of grated cheese. Return to oven and bake until cheese is lightly browned and bubbling, 15 to 20 minutes. Garnish with 2 tablespoons chopped cilantro and scallions, and serve with roasted red pepper sauce.

5. 5

   Roast peppers on the stovetop over a medium-high flame (or under a broiler), turning occasionally with tongs, until the skin is blackened on all sides. Place peppers in a bowl, cover tightly, and let sit for about 15 minutes. Remove skin, stem, and seeds.

6. 6

   Puree flesh of roasted peppers with olive oil in a blender on high speed until very smooth, about 3 minutes. Stir in lemon juice and season to taste with sea salt.

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