Vegan Mexican Stuffed Squash Recipe (2024)

This Mexican Stuffed Squash recipe combines roasted spaghetti squash with black bean corn relish and creamy avocado dressing for a simple vegan and 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 andmy deliciously unique and amazing Pumpkin Enchiladaswere the main course!

This recipe has been a huge hit ever since then with both my vegan friends and meat-eating followers. It’s so delicious and 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 theseCrispy Cactus Tacos, Vegetarian Avocado Tacos andChipotle 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 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 also gluten free, vegan, simple and so scrumptious!

Ingredients

• 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
  • ½tsp 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)

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 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.

More squash recipes

Load up your fall and winter menu with these other delicious spaghetti squash, delicata squash, butternut squash and acorn squash recipes! And be sure not to miss my popular post on how to cook spaghetti squash, in the oven, microwave or air fryer.

Spaghetti Squash Mac and Cheese

Stuffed Acorn Squash with Cranberries & Brussels Sprouts

Butternut Squash Risotto

Stuffed Delicata Squash

Green Chili Chicken Spaghetti Squash

Butternut Squash Pasta Sauce

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