1cupabout 1 large ear fresh corn cut off the cob or 1 cup frozen thawed corn
1cupcooked ricewhite or brown or 1 cup cooked Quinoa
Salt and freshly ground pepper
1teaspoondried oreganocrushed between your fingers, or more to taste
1teaspoonground cuminor to taste
½teaspoonground onion powderor to taste
½teaspoonground garlic powderor to taste
1cupprepared fresh salsayour preferred brand and heat
Sliced black oliveoptional
1cupshredded Mexican style cheese
Heat the oven to 350°F.Cut the zucchini into halves lengthwise; using a spoon, scrape the soft center and seeds out, leaving about ⅓ to ¼ inch thickness for the "boat". You may either, chop and use the removed center as a part of the recipe, save it for another use, compost it, or feed it to the chickens.Should you like a softer "boat", you may par-boil the zucchini for about 2 - 3 minutes in boiling salted water; plunge into iced water to stop the cooking process, then dry and set aside.
Heat the oil over medium heat; add the meat; cook and break it apart with the back of a spoon; once the meat has lost all color, add the onions and poblano pepper along with some salt and pepper; cook, stirring for about 5 minutes or until soft, then add the corn, rice (or Quinoa), stir well. Stir in the spices and salsa; cook for about 3 to 4 minutes or until well incorporated; taste and adjust for seasonings. Remove from heat.
Place the squash boats in a baking dish; split the filling evenly in each boat, then top with the black olives, if using. Cover the pan tightly with aluminum foil and bake for 20 - 25 minutes; uncover and spread the cheese over each boat; cook, uncovered, for 10 minutes more. If you want more crispy cheese, place under the broiler for a few minutes to brown. Allow the boats to sit for 3 minutes, then, serve.