1 can black beans (I used spicy black beans from Whole Food's 365 brand), drained
1 can organic corn, drained
2 C shredded Cheddar Vegan Cheese (use your favorite brand)
2 8 oz. pouches or equivalent amount of prepared mild enchilada sauce, such as Fronterabrand
1 Cup water
Optional garnish:
vegan sour cream, such as Follow Your Heart's Vegan Gourmet brand
diced avocados
cilantro
Instructions
Prepare 1 box of Spanish Rice according to the package directions.
While rice is cooking, wash squash, and slice of the bottom part where stems were attached. Turn squash over and slice a thin circle off the top. Then using a spoon, hollow out the center.
When rice is ready, mix the rice together with the beans, corn, and soy chicken.
Spoon that mixture into the hollowed out squash. Place into a skillet (mine fit 8 at a time) or a large baking dish. Top each squash with a little vegan cheese, and a couple of spoonfuls of Enchilada sauce.
Pour 1 C of water into the pan (one cup each if you need more than one pan).
Cover and cook on stove top for 15 minutes over a medium heat.
If using a baking dish, bake in a preheated oven, covered, at 450* F, for about 35 minutes.
Squash is ready when cheese is melted and squash is tender when pierced with a fork or knife.
Cool for about 5 minutes and then serve with a little more sauce, and optional garnishes (vegan sour cream, chopped cilantro, and diced avocados).
Recipe by High Vibe Lifestyle at https://highvibelifestyle.com/vegan-stuffed-summer-squash/