For two months now I’ve been hosting “Little Leopard Book Supper Club” Dinners in San Diego. For the first dinner in September I chose three dishes from my cookbook “Buffalo Style” to prepare.
For Octobers dinner I wanted to make my deliciously unique and amazing Pumpkin Enchiladas for the main course. After that was decided I knew the rest of my menu would be “Mexican Fall Inspired”.
For the first course I decided to prepare a stuffed squash, because what’s more fall then squash? I chose spaghetti squash because I love the flavor and texture. To stuff inside the squash I decided to use the Black Bean Corn Relish and Avocado Sauce that I topped my Crispy Cactus Tacos with a couple of weeks before.
- 1 large spaghetti squash
- 2 tbsp Enzo Olive Oil
- 2 cups black bean corn relish
- 1/4 cup avocado cream sauce