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!
3 years ago·Reply
Love that jalapeño!
3 years ago·Reply
Tasty, nutritious, and all those beautiful vibrant colors!
3 years ago·Reply
Sounds delicious!
3 years ago·Reply
I have never met a spaghetti squash I didn't like.
3 years ago·Reply