Winter Squash Panuchos

pumpkin seed salsa, sour cream

STARS

This vegetarian take on a Yucatan favorite is the meatless dinner of your dreams. Pile crispy blue corn tortillas high with black bean purée, spaghetti squash, pomegranate and pumpkin seeds, plus pumpkin seed salsa and a healthy dollop of sour cream!

Difficulty Level

Total Time: 40 minutes

Active Time: 10 minutes

Ingredients

Winter Squash Panuchos

2 small spaghetti squash, sliced in half
¼ cup minced chives
¼ cup minced cilantro
2 tablespoons olive oil
1 teaspoon cumin
Salsa, for serving
Sour cream, for serving
½ cup crumbled cotija cheese
½ cup pomegranate seeds
Salt, to taste
Tortilla chips, for serving

Refried Black Beans

1 tablespoon canola oil
2 garlic cloves, minced
2 15-ounce cans black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon onion powder
½ teaspoon salt, to taste

Directions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Place the squash cut side down on the baking sheet and roast until tender, 30-40 minutes.

Let the squash cool slightly, then scrape out the seeds and transfer the flesh to a large bowl. Toss with the chives, cilantro, oil, cumin, and a pinch of salt.

To make the black beans, In a large skillet, heat the oil and sauté the garlic until tender. Add the black beans, cumin, coriander, onion powder, salt and 2 cups of water. Bring to a boil then turn off the heat. Purée with an immersion or regular blender until smooth.

To serve, divide the squash and beans between plates. Top with salsa, sour cream, cotija cheese and pomegranate seeds. Serve with tortilla chips on the side.

Winter Squash Panuchos

pumpkin seed salsa, sour cream

STARS

Difficulty Level

Total Time: 40 minutes

Active Time: 10 minutes

Servings: 4

Ingredients

Winter Squash Panuchos

2 small spaghetti squash, sliced in half
¼ cup minced chives
¼ cup minced cilantro
2 tablespoons olive oil
1 teaspoon cumin
Salsa, for serving
Sour cream, for serving
½ cup crumbled cotija cheese
½ cup pomegranate seeds
Salt, to taste
Tortilla chips, for serving

Refried Black Beans

1 tablespoon canola oil
2 garlic cloves, minced
2 15-ounce cans black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon onion powder
½ teaspoon salt, to taste

Directions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Place the squash cut side down on the baking sheet and roast until tender, 30-40 minutes.

Let the squash cool slightly, then scrape out the seeds and transfer the flesh to a large bowl. Toss with the chives, cilantro, oil, cumin, and a pinch of salt.

To serve, divide the squash and beans between plates. Top with salsa, sour cream, cotija cheese and pomegranate seeds. Serve with tortilla chips on the side.