This Mexican Stuffed Squash recipe combines roasted spaghetti squash with black bean corn relish & creamy avocado dressing for a simple vegan & gluten free meal!
I created this recipe in October 2013 for a supper club dinner I threw featuring Mexican fall inspired recipes. This Mexican Stuffed Squash was the appetizer and my deliciously unique and amazing Pumpkin Enchiladas were the main course!
This recipe has been a huge hit ever since with both my vegan friends and my meat-eating friends. It’s seriously so delicious & flavorful that everyone will love it!
The black bean corn relish and creamy avocado sauce are easy to whip up while the spaghetti squash is roasting. And if you have any leftover relish or sauce after making the stuffed squash, they both make great toppings for tacos, like on these Crispy Cactus Tacos, Vegetarian Avocado Tacos and Chipotle Honey Pulled Pork Tacos!
This recipe is PACKED with fresh ingredients. The spaghetti squash gives it the feel of fall, while the bright tomato corn relish will bring back fond memories of summer.
Anytime of the year that I can find spaghetti squash in season, I’m making this dish on repeat!
The first time I cooked up this stuffed squash recipe to try it out, I ate half of a large spaghetti squash, which was plenty for lunch!
For the supper club dinner, I sliced each half of stuffed squash into three pieces and served that as an appetizer.
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!
- 1 large spaghetti squash
- 2 tbsp olive oil
- 2 cups black bean corn relish
- 2 ears corn (grilled) or 2 cups frozen corn (heated & lightly roasted in a skillet on the stovetop)
- 1 can (15.5 oz) black beans (drained & rinsed)
- 1 cup cherry tomatoes (quartered)
- ½ cup red onion (chopped)
- ¼ cup cilantro (chopped)
- 3 sweet mini peppers (chopped)
- 1 jalapeno (seeded & chopped)
- 1 lime (juiced)
- ½ tsp black pepper (divided)
- ½ tsp cumin
- ½ tsp kosher salt (divided)
- ¼ cup avocado cream sauce
- 2 avocados
- 2 limes (juiced)
- 2 tbsp fresh cilantro
- 2 tbsp water (add water only if needed to thin the sauce)
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 the 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.
Such a flavorful, healthy meal for fall! And if you’re looking for more great spaghetti squash recipes, look no further than these 5 favorites!
- Turkey Chili Spaghetti Squash (Gluten Free)
- Jalapeno Popper Spaghetti Squash (Vegetarian & Gluten Free)
- Caprese Spaghetti Squash (Vegetarian & Gluten Free)
- Spaghetti Squash with White Cheese Sauce (Vegetarian & Gluten Free)
- Mediterranean Spaghetti Squash (Vegetarian & Gluten Free)
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