BACON, BEAN and CHEESE Stuffed ZUCCHINI
about 2 cups of molasses bacon pinto beans (homemade recipe link below) ~OR~ a 15 to 18 oz. can of baked pinto beans (NOTE: If your can doesn't have bacon in it, just make up 2-3 slices in the microwave, and crumble them into it).
1 egg ...................................................3/4 to 1 cup shredded cheese (I like Italian blend)
1 large (homegrown LARGE, not store large) zucchini ~ or smaller spaghetti squash
olive oil non-stick spray
Cut the zucchini in half lengthwise and scoop out the inside (as close to the side as you can get). Set the zucchini halves into a 7x12" pyrex pan and lightly spray the inside with non-stick olive oil spray. Set aside.
Put the insides of the zucchini into your food processor, with the grater blade, and grate. Put this into a large bowl. Add the pinto beans (if they're canned, drain most of the liquid first), plus the egg and shredded cheese. Mix it all up together well and fill the zucchini halves.
Spray one side of a large sheet of foil with the non-stick spray and cover the pan. Bake at 375 for about 30-45 minutes (until zucchini is soft ~ depends how close to the skin you were able to scoop out). Serves 2 hungry adults
NOTE: I thought about putting an over-easy egg on top of each zucchini half, but then forgot to do that :) ****
SPAGHETTI SQUASH substitution:
Cut the spaghetti squash in half length-wise and lay the halves (cut side down) in a 9x13" pan with about 1/2" water. Bake at 375 for about 20-30 minutes, or until insides are soft enough to scoop out. *** Let it cool ~ then scoop out the seeds and throw them away. Pull out the meat of the squash and put it into a large bowl. Proceed with recipe as above ... BUT, you may need to double the amount of pinto beans, cheese and egg ~ depending on how big the spaghetti squash is.