Wednesday, January 20, 2016

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. 

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