Skip to main content

Vegan Squash Enchilada Tubbies - Gluten-Free, Dairy-Free

Recently a Facebook friend posted a picture of her supper: a spaghetti squash enchilada just oozing cheese from all angles... she apologized that it wasn't a fancy presentation. It looked so comfort-food yummy that I knew that it would be my next planned meal. I have made quite a few 'adaptations' to the ingredients, and you can too. Just know that it turns out absolutely delicious with very little effort!

 I went shopping and found Amy's brand canned chili (vegan)(organic) on sale at my local wholefood store (Edible Island in Courtenay, BC) You could make your own chili-- maybe you even have some in the fridge?  Amy's Medium Hot Chili made with tofu has all the spices and ingredients that I was looking for, so I liked the convenience of opening the can this one meal.

  • Squash (I used an Acorn Squash)
  • Red Bell Pepper
  • 14 oz can Amy's brand Organic Medium Hot Chili with Tofu
  • 1 C. Frozen Corn Niblets
  • Daiya Cheese shreds (I used Mozzarella)
  • Chopped Cilantro (to garnish)
    1. Heat oven to 400F/200C
    2. Split squash in two from stem to stern, clear out seeds, and lay face down in foil- or parchment-spread oven pan
    3. Wash red pepper, dry, and add the whole pepper to the same oven pan
    4. Place in oven and cook until really soft and charred in places (you can remove the pepper if it is done earlier than the squash and put it in a brown paper bag until it has steamed itself cool)(Cooking time: about 35 minutes to 3/4 hr.) Leave Squash in oven, but you can turn it off-- or leave oven on and remove the squash to the counter.
    5. While baking squash, cook frozen corn in a small pan with an inch of water until tender.
    6.  Drain corn and in same cooking pot, combine corn with the chili and the skinned, seeded, chopped roasted red pepper (the sweetest roasted pepper I have ever eaten was the one I included in this recipe). Heat through on Low.  Stir and don't let it burn! (After the corn has cooked the combining/heating takes under 5 minutes)
    7. Remove cooked squash from the oven.  Spoon in the combined ingredients.
    8. Put Daiya Shreds on top.
    9. Return to the oven for as long as it takes to melt the Daiya shreds.  
    10. Top with chopped cilantro and eat!
    11. Don't be afraid to use ingredients to suit you/your family in your squash enchilada.  Filling, simple, tasty, healthy is what I aim for. 


    Popular posts from this blog

    Good Summer Morning Chia Pudding

    Here is a fast and easy Chia Pudding that is perfect for breakfast (or as dessert, etc etc etc).  Chia pudd fans will know what I mean...  .                               . The Recipe is pretty simple.  You can vary it as you like, but this combination is a winner at our home and I think we will continue to use this as a standard for a simple breakfast pudding. I start by gathering together the ingredients and a wide-mouth Mason Jar with a lid. The ingredients are: 1/4 C. Chia Seed 1/4 C . Liquid Honey (or other sweetener of choice) 1/2 tspn. Vanilla Extract 2 C. Soy Milk (or other non-dairy milk) Strawberries and Blueberries (or other fruit/berry combinations ) as you like            THE METHOD Put all the above ingredients (in order) into a quart-size Mason Jar Whisk ingredients together until thoroughly mixed, paying attention to bottom sticky seeds Put lid on jar and place in fridge overnight (or at least 4 hours.) Scoop pudding into small bowls or small j

    3 Quick Delicious Refreshing Carrot Salads

     These 3 carrot salads are all vegan, but not all familiar. It only goes to show that carrots have a life of their own in the Veggie World. When I go scouting for a delectable and easy-to-make vegan recipe, I like to think I vet the best on the Internet. I check out various social venues-- Instagram, Facebook, Twitter, Pinterest-- and google for the top-pagers as well. Then I read over the selection and toss the ones that sound a little too traditional or fussy.  1.  Viral TikTok Carrot Salad with Asian Flare (with Instagram's Stephanie Manzinali that.veganbabe) *that.veganbabe* demonstrates how to put this ribbon salad together in a flash. You will find other great salads that include carrots among her repertoire as well. Go HERE to the post. 2. Spicy Carrot Salad on Youtube with Everyday Gourmet  This looks very tangy and adventuresome for people who like a little zing in their summertime meals. Carrots are sweet, and some honey is also added to the recipe (I guess you could us

    The Power of Flowers

    Fragrant Flowers on our Morning Walk In my more youthful days of gardening I was all about organic food plants.  As I get older I have begun to enjoy planting and caring for flowers and herbs more. That is not to say that I do not have organic food gardening as a priority!  This year my husband has stepped into the gap in a big way (the 'gap' being my spending less time in the garden).  He has a 5-gallon pail of compost tea burbling away at all times, another pail of comfrey tea brewing under the grape arbor, and is experimenting with strewing agricultural lime in any patch of ground my eyes have fallen upon.   We have just put in  Saskatoon berry bushes, a few Sea Buckthorns, and 3 Sour Cherry trees (or bushes or whatever they will be) as well as the usual assortment of greens (kale, chard, collards, cilantro, parsley, romaine, etc.) and beans and a vast forest of little tomato plants, many donated by kind friends and neighbors.   We also have a square foot herb