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Ultimate Stuffed Acorn Squash, Native American

Created by dienia b on April 30, 2015

1/8 teaspoon coriander
1/8 teaspoon cayenne pepper,
1 cup buttermilk
2 large eggs
4 tablespoons melted butter
3 ounces cream cheese (1/3 cup)
1/2 cup extra-sharp Cheddar cheese, grated, plus more for sprinkling tops, optional
1 can (15 ounce) black beans (rinsed and drained)
1 red (6 ounce) bell pepper, diced
8 green onions, white and green parts thinly sliced

Step 1: Preheat oven to 350°F.
Step 2: Combine oil and 2 tsp. minced garlic in small bowl.
Step 3: Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander and cumin
Step 4: Season with salt and pepper, if desired, and place on large baking sheet.
Step 5: Whisk cumin , coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne in medium bowl. Set aside.
Step 6: Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then creamed corn, remaining 1 cup corn kernels, cream cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture, then fold in black beans, poblano chile, and green onions.
Step 7: Divide filling among squash halves. Sprinkle each squash with extra Cheddar
Step 8: Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.