Vegetarian Stuffed Squash

Name: Vegetarian Stuffed Squash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2 people
Ingredients: 1 spaghetti squash; 2 tbsp olive oil; ¼ tsp kosher salt; ¼ tsp black pepper; 2 ears corn; 15.5 oz can black beans; 1 cup cherry tomatoes; ½ cup red onion; ¼ cup cilantro; 3 sweet mini peppers; 1 Jalapeño; 1 tbsp lime juice; ½ tsp black pepper; ¼ tsp ground cumin; ¼ tsp kosher salt; 2 avocados; 2 tbsp lime juice; 2 tbsp fresh cilantro; 2 tbsp water

User Reviews

4.7

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
2 people
Calories
849 kcal
Course
Side Dish, Main Course
Cuisine
Mexican

Vegetarian Stuffed Squash

Lukas Jenkins

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This Mexican Stuffed Squash recipe combines roasted spaghetti squash with black bean corn relish & avocado dressing for a simple vegan & gluten free meal!

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Ingredients

Servings

Spaghetti Squash

1 spaghetti squash
2 tbsp olive oil
¼ tsp kosher salt
¼ tsp black pepper

Black Bean Corn Relish

2 ears corn grilled or 2 cups frozen corn (heated & lightly roasted in a skillet on the stovetop)
15.5 oz can black beans drained & rinsed
1 cup cherry tomatoes quartered
½ cup red onion diced
¼ cup cilantro chopped
3 sweet mini peppers chopped
1 Jalapeño seeded & chopped
1 tbsp lime juice
½ tsp black pepper
¼ tsp ground cumin
¼ tsp kosher salt

Avocado Cream Sauce

2 avocados
2 tbsp lime juice
2 tbsp fresh cilantro
2 tbsp water add water only if needed to thin the sauce

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Instructions

Preheat oven to 400°F.
Slice the spaghetti squash in half lengthwise, remove the seeds and brush each side with 1 tbsp olive oil, sprinkle app. ¼ tsp of salt and pepper between both sides.
Turn the squash over and place cut side down on a baking sheet and roast in the oven for 45 minutes.
While the squash is roasting, prepare the relish and avocado cream sauce.
To prepare the relish, remove the kernels from the ears of corn and place in a large mixing bowl with the drained and rinsed black beans, tomatoes, red onion, cilantro, mini peppers and jalapeño.
Squeeze the lime juice over the relish, then add the cumin, ¼ tsp salt and ¼ tsp black pepper, mix well.
To prepare the avocado sauce, remove the avocado from the skin and discard the seed.
Place the avocado in a blender or food processor with the lime juice and cilantro, blend until smooth. If you desire a thinner consistency to the sauce, add a tablespoon of water, one at a time, until you’ve reached your desired consistency.
Remove the squash from the oven and use a fork to fluff the squash inside it’s shell.
Fill with the relish and drizzle with the avocado cream sauce.

Nutrition Information

Show Details

Serving 2serving Calories 849kcal (42%) Carbohydrates 99g (33%) Protein 22g (44%) Fat 47g (72%) Saturated Fat 6g (30%) Sodium 1536mg (64%) Potassium 2482mg (71%) Fiber 38g (152%) Sugar 20g (40%) Vitamin A 2790mg (56%) Vitamin C 125.3mg (139%) Calcium 229mg (23%) Iron 7.6mg (42%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 849 kcal

% Daily Value*

Serving	2serving
Calories	849kcal	42%
Carbohydrates	99g	33%
Protein	22g	44%
Fat	47g	72%
Saturated Fat	6g	30%
Sodium	1536mg	64%
Potassium	2482mg	53%
Fiber	38g	152%
Sugar	20g	40%
Vitamin A	2790mg	56%
Vitamin C	125.3mg	139%
Calcium	229mg	23%
Iron	7.6mg	42%