This recipe is plant-packed goodness with beans, grains, veggies, and chipotle sauce.

Meatless Chipotle Stuffed Squash

Preheat oven to 350 degrees. Halve butternut squash lengthwise; remove and discard seeds. Combine chipotle chili powder, fresh lime juice, and olive oil; brush on squash halves. 

Place squash halves, cut sides down, on foil-lined baking sheet. Bake for 50 to 60 minutes or until fork-tender. Scrape flesh from shells with a fork. Transfer to a bowl; reserve shells. 

Combine meatless mix with hot water; let stand 5 minutes. Add meatless mix, bean blend, and sweet corn to squash. Toss to combine. 

Spoon squash mixture into squash shells; top with queso fresco. Place on baking sheet; bake 10 to 12 minutes or until heated through. 

Top with nacho chips and guacamole. Garnish with chopped cilantro. 