These Mexican-inspired vegan honeynut squash boats are flavourful, with Mexican ingredients and a fresh coconut yogurt sauce!
Ingredients
Recipe makes 8 halves
Ingredients for squash
4 honeynut squash, washed, halved, seeded
avocado oil
seasonings- salt, black pepper, smoked paprika
Ingredients for filling
1 cup sprouted wild rice, pre-cooked as to package instructions ( I use Floating Leaf brand)
1 1/2 cups frozen corn. (Note- I add the frozen corn to the water with the rice and allow them to cook together)
1 chilli pepper, finely chopped
2 mini red bell peppers, finely chopped
1 can black beans, rinsed and drained (398 ml)
flesh of squash
1/4 cup parsley or cilantro, chopped
2 tbsp lemon juice, freshly squeezed
1/2 cup vegan mozzarella
seasonings- 1/2 tsp each salt, black pepper, garlic powder, smoked paprika, 1/4 tsp ground cumin
olive oil
1/4 cup pumpkin seeds
1/2 cup coconut yogurt, plain, unsweetened
1 tsp sriracha sauce
1 tbsp lemon juice
1/4 cup water
1/4 tsp salt (add more if desired)
Preparation
Preparation for squash
Preheat a 400ºF oven.
Place the squash on a baking sheet and drizzle each half with avocado oil, about 1 tsp each. Season each with a pinch of salt, black pepper, and smoked paprika. Bake in the oven for approximately 35-40 minutes or until the flesh of the squash is fork-tender. Remove from oven. When squash is cool enough to handle, scoop about 1 tbsp of flesh out and add to a medium bowl. Set squash aside.
Preparation for the filling
To the bowl with the flesh of the squash, add the cooked rice and corn, peppers, beans, parsley, lemon juice, mozzarella, and seasonings. Mix well to combine. Adjust seasoning if desired.
Preparation for yogurt sauce
In a small bowl, add yogurt, sriracha sauce, lemon juice, water, and salt. Whisk until smooth.
Assembly
Fill each squash boat with the filling mixture, drizzle some olive oil over the top and return to bake for an additional 10 minutes.
After 10 minutes, remove from oven. Drizzle a generous amount of yogurt sauce over each boat
I like to serve mine with freshly chopped parsley or coriander and pumpkin seeds over the top.
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