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This Vegan Southwest Stuffed Squash recipe is the perfect meatless dinner option made with squash, rice, cauliflower, avocado, and chickpeas. beautifuleatsandthings.com

Vegan Southwest Stuffed Squash

Print Recipe
Servings 10
Author Beautiful Eats & Things

Ingredients

  • 5 yellow squash sliced in half
  • 2-3 tablespoons olive oil
  • 1 package Green Giant Red Lentil Rice
  • 1 package Path of Life Roasted Garlic Cauliflower
  • 2 cups Saffron Road Chickpeas
  • 2 avocados peeled & chopped
  • 2 tablespoons taco seasoning
  • Cilantro for garnish
  • Salt/pepper to taste

Instructions

  • Pre-heat oven to 375 degrees F.
  • Place squash onto a large baking sheet and drizzle with olive oil. Set aside.
  • Prepare the Green Giant Red Lentil Rice and Path of Life Roasted Garlic Cauliflower per the package directions. Add taco seasoning to the red lentil rice and stir.
  • Start layering your ingredients by adding a few tablespoons of the red lentil rice to the squash, followed by the black beans and cauliflower. Season with salt/pepper to taste. Bake for about 20-25 minutes or until the squash is tender.
  • Garnish with avocado and cilantro before serving and Enjoy!