0 from 9 votes
Vegetarian Stuffed Squash
This Mexican Stuffed Squash recipe combines roasted spaghetti squash with black bean corn relish & avocado dressing for a simple vegan & gluten free meal!
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
Ingredients
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
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.
Cup of Yum
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.