Michele the Trainer’s Spaceship Squash Enchiladas

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20160605_170459 - CopyMichele the Trainer’s Spaceship Squash Enchiladas, Vegan!

Opportunity—In the end of May, beginning of June in California, I was given little round summer squash (look like little round green zucchini) and I had some of those yellow UFO squashes–they were so adorable, I had to try something new and special!

Please read the entire recipe first.  Remember, use everything organic whenever possible

Gather:

Wild Rice, 1 cooked bag (I used Trader Joes brand)

Organic squashes (round green and spaceship yellow)

2 bottles Trader Joes Enchilada Sauce (vegan)

2 small cans sliced black olives

2 small cans roasted green chilis (Trader Joes)

1 regular can of black olives (sliced would have been fine)

Organic Frozen corn (half a bag)

2 tbsp ground Celtic Sea Salt

Tortilla chips

Guacamole

Cooked Pinto or Refried Pinto Beans (vegan)

Start:

Rounded out the squashes with melon baller and knife

Placed each upright in 10×13 pyrex pan

Bagged up excess squash to use some other day

In big bowl mix the filling:

Half of the wild rice (already cooked)

1 bottle Trader Joes Enchilada Sauce

2 small cans sliced black olives

2 small cans roasted green chilies (Trader Joes)

Organic frozen corn (Trader Joes, half a bag)

2 tbsp ground Celtic Sea Salt

Combine

20160605_170434 - Copy

Cute Little Enchilada Stuffed Spaceship!

Assemble and bake:

I filled all the squashes in the pan with the mixture and let it slather over the top of each squash.

Then pour the second bottle of enchilada sauce over all

Then drained and dumped the big can of full olives over the top

Cover with foil and bake (I’m baked at 350 for 75 minutes)

Goal is to cook until the frozen corn is warm

Serve one stuffed squash over pinto or refried beans (like your spaceship landed on a landing pad of pinto beans!)

with chips and guacamole on the sides of the landing pad!

Olé!

Options:

Topping with tiny chopped onions, and/or cilantro.

Topping with vegan cheese.  As is, the recipe is almost fat free, so adding cheese would change that so it’s up to you.  It was amazing to me with guacamole on the side over a bed of pintos!

 

 

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