This is a super easy and it’s super delicious using Delicata squash versus potatoes. Certainly your choice!


  • 4 (6-ounce) baking potatoes OR 3 medium Delicata squash
  • 1 tablespoon olive or coconut oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 can black beans, rinsed and drained
  • 1 1/2 cups corn, frozen or canned
  • 1 1/2 cups salsa or Pico de Gallo (substitute one large tomato)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 cup chopped fresh cilantro – OPTIONAL
  • 1/4 cup shredded cheese – OPTIONAL


  • Pierce potatoes with fork and microwave on high for 10 minutes, turning after 5 minutes.  If using squash, cut Delicata in half lengthwise, remove seeds and pulp. place cut ends together, wrap in paper towel or wax paper and microwave for 8 minutes each.    Or prepare either potato or squash same and wrap in foil to bake in oven at 350 degrees, baking for about 60 minutes.
  • Heat large skillet over medium-high heat and add in oil.  Sauté onions for approximately 5 minutes, add in garlic and spices sauté for another 2 minutes.  Reduce heat to low.
  • Add beans, corn, and salsa to skillet and cook until thoroughly heated.
  • Cut potatoes lengthwise and push ends of potato together to split open (like a boat).  Fluff inside the potato with a fork.  Spoon 1 cup of mixture over opening of each potato.  Top with optional garnish. If using Squash, it will be already scooped out and ready to fill when baking is complete.

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