Vegan Stuffed Summer Squash
 
Prep time
Cook time
Total time
 
Delicious summer squash stuffed with rice, corn, beans, etc., that is gluten free, vegan, and cooks up in under 45 minutes. Vegan Stuffed Summer Squash
Author:
Recipe type: Dinner
Cuisine: Mexican
Serves: 8 servings
Ingredients
  • 16 patty pan summer squashes
  • 1 box Spanish Style Rice (gluten free/vegan), prepared
  • 1 pkg. Beyond Meat Chicken Strips, diced into 1" cubes (optional)
  • 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
  1. Prepare 1 box of Spanish Rice according to the package directions.
  2. 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.
  3. When rice is ready, mix the rice together with the beans, corn, and soy chicken.
  4. 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.
  5. Pour 1 C of water into the pan (one cup each if you need more than one pan).
  6. Cover and cook on stove top for 15 minutes over a medium heat.
  7. If using a baking dish, bake in a preheated oven, covered, at 450* F, for about 35 minutes.
  8. Squash is ready when cheese is melted and squash is tender when pierced with a fork or knife.
  9. 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/