Stuffed Eight-Ball Squash With Roasted Red Pepper Sauce

• Stuffed Summer Squash
• 6 medium zucchini or yellow squash (I used round "eight ball" variety)
• 3 tablespoons extra virgin olive oil
• 1 medium red onion, diced (about 1 cup)
• 1 15-ounce can black beans, rinsed and drained
• 1-1/2 cups cooked brown rice
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon red chili powder (preferably New Mexican)
• 1/4 cup chopped fresh cilantro, plus 2 Tbsp for garnish
• 3/4 cup grated Monterey Jack cheese
• 2 tablespoons chopped scallions
• sea salt
• freshly ground black pepper
• Roasted Red Pepper Sauce
• 2 red bell peppers
• 1/4 cup extra virgin olive oil
• 1 teaspoon freshly squeezed lemon juice
• sea salt (to taste)

1. Preheat oven to 375 degrees F.
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. 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. 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. 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. 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.

summer, zucchini, extra virgin olive oil, red onion, black beans, brown rice, paprika, red chili powder, fresh cilantro, grated monterey, scallions, salt, freshly ground black pepper, red pepper, red bell peppers, extra virgin olive oil, freshly squeezed lemon juice, salt

Taken from food52.com/recipes/5378-stuffed-eight-ball-squash-with-roasted-red-pepper-sauce (may not work)