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!
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 jalapeno, 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.
Nutrition Facts
Serving 2servingCalories 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 (22%)Vitamin A 2790mg (56%)Vitamin C 125.3mg (152%)Calcium 229mg (23%)Iron 7.6mg (42%)
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