Mexican Stuffed Acorn Squash Vegan Gluten Free Food

MEXICAN STUFFED ACORN SQUASH {VEGAN & GLUTEN FREE}

Steps:

• Preheat oven to 375ºF and line baking sheet with parchment paper. Rub insides of squash with oil and place face down on baking sheet. Use the "roast" function and set timer to 25 minutes. Then flip the squash and cook again for another 10 minutes. Remove squash from oven when done and flip back over.
• In a medium skillet over medium heat, add chopped bell peppers to skillet and cook for about 5 minutes, stirring occasionally. Add black beans, corn, red onion, quinoa and spices. Stir until combined and allow mixture to heat through, then garnish with cilantro.
• In a small blender or food processor, add all sauce ingredients and blend until smooth, adding more milk or water for desired consistency.
• Place acorn squash halves on plate and add quinoa mixture to bowls. Serve with cilantro lime avocado sauce and enjoy!

STUFFED MEXICAN SQUASH

Steps:

• Cook squash in boiling water to cover 7 minutes or until tender but still firm. Drain and cool slightly. Remove and discard stems. Cut each squash in half lengthwise; scoop out pulp, leaving a 1/4 inch shell. Reserve the squash pulp.
• Saute garlic, onion, green pepper, and jalapeno in olive oil until crisp-tender. Sir in squash pulp, and cook, stirring often, until liquid has been absorbed. Add chili powder, salt and pepper; remove from heat. Add Monterey jack cheese and sour cream. Stir well.
• Place squash shells in a lightly greased 12x8x2 inch baking dish. Spoon squash mixture evenly into shells. Bake at 350 degrees for 25 minutes. Divide picante sauce, Cheddar cheese and ripe olives evenly among the squash. Bake an additional 5 minutes.