Corn, black beans, and tomato stuffed pattypan squash recipe

I came home with 3 beautiful pattypan squash from my CSA share this week.  I occasionally slice and saute pattypans if I'm running short on time, but most of the time I can't resist their shouts of "stuff me!". This was also the first week of corn in my share, and I couldn't wait to try it out.

Corn, black beans, and tomato stuffed pattypan squash
(Printable version)

3 large pattypan squash
1 Tbsp olive oil
1 onion, diced
3 garlic cloves, minced
1 1/2 cups cooked black beans (or 1 can, drained and rinsed)
2 ears corn, kernels cut off
3 medium tomatoes, chopped
1 Tbsp cumin
1/2 tsp cayenne pepper
salt to taste
1/4 cup shredded mozzarella cheese

Put the squash in a large pot with about 1 inch of water.  Cover pot, bring water to a boil, and let the squash steam until they begin to get tender (about 7 min).  Remove squash from pot and let them cool.  Once they've cooled, cut off stems and scoop out as much of the inside of each squash as possible.  Roughly chop the scooped out squash and set it aside.

Heat oil over medium heat in a large skillet.  Saute onion until it's tender, and then add garlic and cook for an additional minute.  Stir in chopped squash, beans, corn, tomatoes, and spices and cook for a few minutes.  Place the squash shells into a large baking dish and stuff them with the bean mixture. Top each squash with a pinch of cheese.  You will likely have tons of the bean mixture left, so pour this into the dish around the squash shells or bake it in a separate dish.  Bake at 350 for 20 min.  Serves 5.

First of all, this corn is delicious.  I'm tempted to buy dozens of ears from my CSA farm at the farmers' market and freeze the kernels.  The problem is that I have very little freezer space left, and I would love to store peaches and applesauce for the winter.  We'll see what wins when it's all over.  Anyway, enough about corn.  The squash was very good, and I was happy that I listened to its pleas for stuffing!  This would have been great with a jalapeno, but I was all out of fresh peppers.  I'm submitting this dish to Weekend Herb Blogging, which is organized by Haalo from Cook (almost) Anything At Least Once, and is hosted by Rachel from The Crispy Cook this week.