MEXICAN STUFFED BUTTERNUT SQUASH
INGREDIENTS: 1 butternut squash. 8 ounces refried beans, 4 ounces salsa, 2 ounces adobo sauce, 4 tbs avocado oil, 1/2 chopped purple onion, 4 cloves chopped garlic, cup of chopped tomatoes (I used drained fresh pica de gallo) 1 cup fresh cilantro, taco seasoning, shredded Mexican cheese (omit if you're vegan)
Cut squash in half and cook in a 350 oven face down on a sprayed cookie sheet for an hour. When done, scoop out the insides. I only used half of the squash and saved the other half for another meal. Mix the beans, salsa and adobo and set aside. Sauté the garlic & onion in the oil until soft. Turn off skillet and add tomatoes, squash & cilantro to the onion mix. Fill the boats with a layer of the refried beans and then the squash mix. Top with cheese & taco seasoning and bake for 20 minutes in a a 350 oven.
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