Super Slayer Stuffed Squash

Written by Face Rock Creamery

This is a tasty vegetarian dinner that is big on flavor thanks to the addition of our spicy and garlicy Super Slayer. While the squash is roasting, you have enough time to caramelize the onion, a step that we can’t recommend enough!

Super Slayer Stuffed Squash

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Ingredients

2 small spaghetti squash, cut in half horizontally
½ onion, halved and sliced
1–2 Tablespoons olive oil
3 cloves garlic- chopped
1 cup corn kernels
1 bell pepper – diced
1 can black beans, rinsed and drained
1/2 tsp sea salt
1 cup enchilada sauce
¼ cup chopped cilantro
1 cup shredded Super Slayer Cheddar (any of our cheddars would be fantastic!)
Other optional toppings: chopped avocado, hot sauce, sour cream, roasted squash seeds

Directions

Pre-heat oven to 425 F
Cut spaghetti squash in half horizontally, and scrape out seeds. Slice off a little bit of the ends so they can stand upright.
Place on a parchment lined or greased baking sheet, cut-side down, and cook for 40 minutes or until fork tender. You can also roast the seeds at the same time! Remove the squash flesh from the seeds, mix with 1 tablespoon olive oil, sprinkle with a little salt, and spread in a single layer between the squash.
While the squash is roasting, caramelize the onion. Place the onion and 1-2 tablespoons of oil in the pan and cook on medium for about five minutes or until the onion browns lightly. Reduce the heat to medium low, sprinkle the onion with sea salt, and cook for another 30-40 minutes, stirring the onion every few minutes.
Turn heat to medium low, add garlic, corn, and pepper and stir occasionally for 5 minutes. Add beans, spices, salt and enchilada sauce and bring to a simmer. Turn heat off.
When spaghetti squash is done, remove from oven and use a fork to gently scrape, fluff and stir the inside of the squash, being careful to leave the sides of the squash intact.
Incorporate the filling and cheese a little at a time, mixing it together with the spaghetti squash, until each “bowl” is full.
Garnish as desired with extra cheese, toasted squash seeds, cilantro, avocado, sour cream, and hot sauce.

Recipe Note

If you want a faster onion option, simply sauté onion with 1 -2 T olive oil, on medium high heat for two minutes, stirring often to keep the onion from burning.