Butternut Squash Stuffed with Quinoa and Kale

This Mexican Stuffed Squash pairs roasted spaghetti squash with a bright black bean and corn relish and a creamy avocado dressing for an easy, flavorful vegan and gluten-free meal.

I first developed this recipe in October 2013 for a supper club dinner with Mexican-inspired fall dishes. The stuffed spaghetti squash served as an appetizer alongside a seasonal main course and quickly became a favorite. Since then it’s been a crowd-pleaser with vegans and omnivores alike: hearty, colorful, and full of fresh flavors.

The recipe is intentionally simple. While the squash roasts in the oven, you can prepare the black bean and corn relish and blend a quick avocado cream. The relish is bright and slightly smoky when you use grilled corn, while the avocado sauce adds a smooth, cooling finish. Any extra relish or sauce makes excellent taco toppings, grain bowls, or a salad boost.

This dish celebrates seasonal produce: the squash brings a cozy fall feel and the relish brings the sweetness of summer corn and ripe tomatoes. It’s versatile—serve it as a starter sliced into wedges, a light lunch, or a satisfying vegetarian main. It’s naturally gluten free and easy to make ahead if you roast the squash in advance.

Ingredients

• 1 large spaghetti squash
• 2 tbsp olive oil
• Salt and black pepper, to taste (about 1/4 tsp each)
• Black Bean & Corn Relish (about 2 cups)
  • 2 ears corn (grilled) or 2 cups frozen corn (thawed and lightly roasted)
  • 1 (15.5 oz) can black beans, drained and rinsed
  • 1 cup cherry tomatoes, quartered
  • 1/2 cup red onion, chopped
  • 1/4 cup cilantro, chopped
  • 3 sweet mini peppers, chopped
  • 1 jalapeño, seeded and chopped (optional for heat)
  • Juice of 1 lime
  • 1/2 tsp black pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
• Avocado Cream Sauce (about 1/4 cup)
  • 2 ripe avocados
  • Juice of 2 limes
  • 2 tbsp fresh cilantro
  • 2 tbsp water, or more as needed to thin

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash lengthwise and remove the seeds. Brush each cut side with 1 tablespoon of olive oil and season both sides lightly with salt and pepper (about 1/4 teaspoon divided).
3. Place the squash cut-side down on a baking sheet and roast for about 45 minutes, until the flesh is tender and easily fluffed with a fork.
4. While the squash roasts, make the black bean and corn relish: cut the kernels from the corn ears (or use thawed roasted frozen corn) and combine with the drained black beans, tomatoes, red onion, cilantro, mini peppers, and jalapeño in a large bowl.
5. Add the lime juice, cumin, salt, and black pepper to the relish and toss to combine. Taste and adjust seasoning if needed.
6. Make the avocado cream: scoop the avocado flesh into a blender or food processor with the lime juice and cilantro and blend until smooth. Add water, one tablespoon at a time, to reach your desired consistency.
7. When the squash is done, remove it from the oven and use a fork to rake the flesh into spaghetti-like strands while still in the shell.
8. Fill each squash half with the black bean and corn relish and drizzle with the avocado cream. Serve warm as a main, or slice each half into wedges for an appetizer.

More squash recipes

If you enjoy stuffed squash, try other creative preparations with spaghetti, delicata, butternut, or acorn squash. Roast, stuff, or turn squash into a comforting sauce—there’s a lot of versatility in these seasonal vegetables.

Tips, Variations, and Storage

Tips:

• For deeper corn flavor, char the corn on a grill or a hot skillet before cutting off the kernels.
• If you’re short on time, microwave the squash halves cut-side down for 10–12 minutes, then finish in the oven or simply fluff and fill.
• Adjust the heat by leaving the jalapeño seeds in for more spice or omitting the jalapeño entirely for a milder relish.

Variations:

• Add crumbled queso fresco or cotija if you aren’t keeping the dish vegan.
• Stir in cooked quinoa or farro with the relish to make the filling more substantial.
• Swap the black beans for cooked lentils or chickpeas for a different texture.

Storage:

• Store leftover relish and avocado sauce separately in airtight containers in the refrigerator for up to 3 days.
• Assembled squash is best eaten the same day; if storing assembled portions, expect the avocado sauce to darken slightly but still taste good.

Nutrition Facts (approximate per recipe)

• Servings: 2
• Calories: 849 kcal
• Carbohydrates: 99 g
• Protein: 22 g
• Fat: 47 g
• Fiber: 38 g
• Sodium: 1536 mg