Meatless Chipotle Stuffed Squash


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Meatless Chipotle Stuffed Squash

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This recipe is plant-packed goodness with beans, grains, veggies, and chipotle sauce.

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Servings and Ingredients

Serves 4
1 (2-1/2-to-3-lb.) butternut squash
1 ½ tbsp. Morton & Bassett chipotle chili powder
1 ½ tbsp. fresh lime juice
1 tbsp. Gustare Vita olive oil
1 (3.4-oz.) pkg. Urban Accents chipotle-flavored street taco meatless mix
1 c. hot water
½ (15.5-oz.) can Full Circle Market organic low-sodium three bean blend, drained
⅓ c. Full Circle Market frozen organic whole kernel sweet corn, thawed
1 c. queso fresco, crumbled
½ c. Siete nacho chips, slightly crushed
¼ c. Grouch Gaucho squeezable guacamole
Fresh cilantro, chopped; for garnish

Things To Grab

  • Aluminum foil
  • Baking sheet
  • Fork
  • Large bowl


  1. Preheat oven to 350 degrees. Halve butternut squash lengthwise; remove and discard seeds. Combine chipotle chili powder, fresh lime juice, and olive oil; brush on squash halves. 

  2. Place squash halves, cut sides down, on foil-lined baking sheet. Bake for 50 to 60 minutes or until fork-tender. Scrape flesh from shells with a fork. Transfer to a bowl; reserve shells. 

  3. Combine meatless mix with hot water; let stand 5 minutes. Add meatless mix, bean blend, and sweet corn to squash. Toss to combine. 

  4. Spoon squash mixture into squash shells; top with queso fresco. Place on baking sheet; bake 10 to 12 minutes or until heated through. 

  5. Top with nacho chips and guacamole. Garnish with chopped cilantro. 

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