For two months now I’ve been hosting Supper Club Dinners in San Diego. For the first dinner in September I chose three dishes from my cookbook “Buffalo Style” to prepare.
For Octobers dinner I wanted to make my deliciously unique and amazing Pumpkin Enchiladas for the main course. After that was decided I knew the rest of my menu would be “Mexican Fall Inspired”.
For the first course I decided to prepare a stuffed squash, because what’s more fall then squash? I chose spaghetti squash because I love the flavor and texture. To stuff inside the squash I decided to use the Black Bean Corn Relish and Avocado Sauce that I topped my Crispy Cactus Tacos with a couple of weeks before.
Ever since I made those tacos, I’ve been thinking of any and every way I could incorporate more of that relish and sauce into my life (it was that good!) My friend Courtney can attest to that. She made the tacos at home and text me to tell me that she just kept eating the relish and sauce by itself with a spoon because it was so delicious!
The first time I made this dish to try it out (and take these beautiful pictures) I ate half of a large spaghetti squash, which was plenty for lunch! For the dinner I sliced each half of squash into three pieces and served that as an appetizer filled with the relish.
That’s the great thing about this dish, it can be served as an appetizer, lunch or dinner, it’s gluten free, vegan, simple and so scrumptious!
Preheat oven to 400°F.
Slice the spaghetti squash in half lengthwise, remove the seeds and brush each side with 1 tbsp olive oil.
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, place into the refrigerator until squash is finished roasting.
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.
♣ Vegetarian Option: This recipe is vegetarian (and vegan!)
♦ Gluten Free Option: This recipe is gluten-free.