-
Heat the oven to 350 degrees. Drizzle each squash half with ¼ teaspoon of olive oil and season with salt and pepper. Place cut side up on a baking pan and roast 25-30 minutes, until tender. Set aside.
-
While the squash roasts, heat the oil over medium heat. Add the onion. Saute for five minutes, until translucent.
-
Add in the meatless ground “beef” and cook for 5 minutes. Stir in the beans with the liquid
-
Add in the taco seasoning and water. Stir well to combine. Reduce to simmer and allow to simmer 10-15 minutes until the filling becomes thick and the water is cooked through.
-
While the meat is cooking, prepare the pico de gallo. Combine all of the ingredients in a bowl and set aside.
-
Place all of the ingredients for the Smoky Avocado Sauce in a food processor. Pulse on low until combined and creamy. Add salt to taste.
-
To assemble, scoop a generous amount of filling into the middle of each squash half. Top with the pico de gallo and a dollop or more of Smoky Avocado Sauce.