3 years ago5,000+ Views
Ingredients 1-2 small spaghetti squash ½ onion diced ( about 1 Cup diced) 1-2 T olive oil 3 cloves garlic- chopped 1 C fresh corn (one ear) 1 red bell pepper - diced 1 C cooked black beans ( 1 can riced and drained-- or sub browned ground meat) 1 T chili powder 1 T cumin 1 T coriander 1-2 tsp fresh chopped jalapeño 1 tsp kosher salt 8 oz can tomato sauce ¼ C chopped cilantro, plus more for garnish 1/4 C shredded vegan cheddar ( optional) Other optional toppings: chopped avocado, hot sauce Instructions Pre-heat oven to 425 F Cut spaghetti squash in half, and scrape out seeds. If cutting in half horizontally, create a stable base by slicing of a little of the ends, so they stand upright, creating a "bowl"( or fee free to cut vertically). Place on a parchment lined or greased baking sheet, cut side faced down, and place in the hot oven for 40 minutes. While they are roasting, make the filling. Saute onion in a skillet with 1 -2 T olive oil, on medium high heat, stirring, for two minutes. Add garlic, turn heat to medium and sauté for 3-4 minutes until garlic becomes fragrant and golden. Turn heat to medium low, add jalapeno, corn and peppers, and stir occasionally for 5 minutes. Add beans, spices, salt and tomato sauce and bring to a simmer. Turn heat off and stir in cilantro. Mixture will seem salty, but remember you will be mixing this with under-seasoned spaghetti squash, so the salt will disappear. When spaghetti squash is done, carefully, using a fork, fluff and stir the inside of the squash, scraping it from the sides. You will have enough filling for four halves or for two very hearty and mounded halves. Incorporate a little filling at a time, mixing it together with the spaghetti squash. If adding cheese, mix a little into the squash and black bean mixture and use the remaining for the top.( At this point you could refrigerate, and bake at a later time) Or, return the stuffed squash into the hot oven and bake for 10 more minutes, until heated through and/ or cheese is melted. Garnish with cilantro and serve. You could also top with hot sauce, or chopped avocado.
Hello beautiful! This could be my new favorite recipe, ever!
Love that jalapeño!
Tasty, nutritious, and all those beautiful vibrant colors!
Sounds delicious!
I have never met a spaghetti squash I didn't like.