For the first course I decided to prepare a stuffed squash, because what's more fall then squash? I chose spaghetti squash because I love the flavor and texture. To stuff inside the squash I decided to use the Black Bean Corn Relish and Avocado Sauce that I topped myCrispy Cactus Tacos with a couple of weeks before. Ever since I made those tacos, I've been thinking of any and every way I could incorporate more of that relish and sauce into my life (it was that good!) My friend Courtney can attest to that. She made the tacos at home and text me to tell me that she just kept eating the relish and sauce by itself with a spoon because it was so delicious! 
The first time I made this dish to try it out (and take these beautiful pictures) I ate half of a large spaghetti squash, which was plenty for lunch! For the dinner I sliced each half of squash into three pieces and served that as an appetizer filled with the relish. That's the great thing about this dish, it can be served as an appetizer, lunch or dinner, it's gluten free, vegan, simple and so scrumptious! 
Ingredients - 1 large spaghetti squash
- 2 tbsp Enzo Olive Oil
- 2 cups black bean corn relish
- 1/4 cup avocado cream sauce
Place cut side down on a baking sheet and roast in the oven for 45 minutes. While the squash is roasting, prepare the relish and avocado cream sauce, place into the refrigerator until squash is finished roasting. Remove the squash from the oven and use a fork to fluff the squash inside it's shell. 
Fill with the relish and drizzle with the avocado cream sauce. 
♣ Vegetarian Option: This recipe is vegetarian (and vegan!) ♦ Gluten Free Option: This recipe is gluten-free.Source: http://ladiesblog.net/vegetarian-stuffed-squash.html
