Enchilada-Stuffed Butternut Squash

Ingredients

1 large butternut squash halve remove seeds rub on cut sides sprinkle roast 55–60 minutes at 400°F make a trough fill bake 15 minutes at 400°F
1 t avocado oil  
1 pinch salt  
1 pinch black pepper
1 T avocado oil   fry heat
1 c diced onion
1 can corn, drained and rinsed  
1 (15-oz) can black beans, drained and rinsed
1½ c red enchilada sauce (or store-bought such as Frontera brand)

Method

  1. Halve squash (leave skin on).
  2. Seed squash.
  3. Rub cut surfaces with olive oil.
  4. Sprinkle salt and pepper on oiled surfaces.
  5. Roast 55–60 at 400°F. Or until soft. Better to over-roast than under-.
  6. Meanwhile, fry onion in oil until translucent.
  7. Add corn, beans, and enchilada sauce to onions. Heat through.
  8. Flip over the squash and make a trough along the length.
  9. Fill trough with bean mixture.
  10. Bake squash (bean side up this time) for about 15 minutes at 400°F.

Makes about 1 squash.

Stolen from Minimalist Baker