Tex Mex Squash Boats

Autumn is in full swing , there is an abundance of squash and I’m loving it! All I want to do when I get home after a long day is cozy up with something fresh out of the oven.

This recipe is so easy to throw together, plus it’s such a crowd pleaser… everyone loves a lil tex mex!

Tex Mex Squash Boats

Prep Time20 mins
Cook Time45 mins
Course: Main Course
Servings: 2 servings


  • 1 delicata squash You can use butternut, acorn, etc.
  • salt & pepper to tast
  • 2 tbsp olive oil
  • 1 cup cooked quinoa
  • 1/2 cup black beans cooked & rinsed
  • 1/2 cup cherry tomatoes cut into quarters
  • 1/2 cup Leafy greens spinach, arugula, kale will all work
  • 1/2 avocado sliced
  • 2 tbsp hemp hearts
  • handful cilantro roughly chopped

Avocado Yogurt dressing

  • 1/2 avocado
  • 1/3 cup plain yogurt I used soy yogurt
  • 1 tsp lime juice
  • 1 clove garlic
  • 1 cup fresh cilantro washed & roughly chopped
  • 1 tbsp olive oil


  • Preheat oven to 350 degrees. To roast the squash, cut in half lengthwise & scoop out the seeds ( I've found that using an ice cream scooped is the easiest way). Drizzle olive oil inside the squash, spread evenly & sprinkle salt and pepper. Place them on a baking sheet (open side up) and bake for 30-45 minutes. 
  • In a large bowl, toss the cooked quinoa, black beans, chopped cherry tomatoes, greens and sliced avocado.
  • Blend all of the ingredients for the avocado dressing on high for a minute.
  • Scoop the mixture into the middle of the squash, top with cilantro, sprinkle with hemp seeds and avocado yogurt dressing! Enjoy!

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