Love me some squashidy squash come fall.
Though I fear for my fingers’ wellbeing/livelihood while attempting to halve a spaghetti squash, I continue to roast those monsters every year.
Perhaps it’s because I enjoy filling up the spaghetti squash boats until they’re overflowing with flavor.
Also, why dirty a bowl when you can just dig right in, thanks to the skin.
This tender squash in particular is brimming with diced zucchini, bright bell pepper, spicy chili powder, earthy ground cumin, juicy corn, black beans, fresh lime juice, hot sauce, sprouted seeds, cherry tomatoes, and creamy avocado, plus cheeze and herbaceous cilantro if you like!
Oowee just look at that babe.
P.S. The squash cooking time will depend on the size of your squash and your oven, so start checking 30 minutes in. The “spaghetti” strands should pull away from the skin with a fork. You don’t want to roast it for toooo long because then it will turn into mush!
P.P.S. Now my Chao Vegan Cheese Shreds didn’t reallly melt in the oven but it was still tasty! Feel free to use your fave cheeze, or leave it out entirely.
Vegan Stuffed Southwestern Spaghetti Squash
Ingredients
- 1/2 medium spaghetti squash, seeds and pulp removed
- Extra virgin olive oil, enough to lightly coat the squash flesh
- Pink sea salt, to taste
Filling:
- 1 teaspoon extra virgin olive oil
- 2/3 cup small dice zucchini
- 1/3 cup small dice bell pepper (red, orange, or yellow)
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 cup frozen corn
- 3/4 cup canned black beans, rinsed and drained
- 1 tablespoon lime juice
- Hot sauce (I use Aardvark), to taste
- 1 tablespoon sprouted mixed seeds (I use Go Raw)
- Pink sea salt, to taste
- 1/4 to 1/3 cup shredded vegan cheese (I use Chao Creamy Original Vegan Shreds), optional
- 1/3 cup sliced cherry tomatoes
- 1/3 medium avocado, sliced
- Roughly chopped cilantro, optional, for topping
Instructions
- Heat the oven to 425. Lightly coat the squash flesh with oil, then place cut side down on a parchment lined rimmed metal baking sheet. Pierce the skin with a knife several times to allow steam to vent, then roast for 35 minutes or until the squash is firm-tender. Gently fluff some of the squash "spaghetti" strands with a fork and season with salt.
- While the squash is cooking, heat a medium-large nonstick skillet over medium heat. Add the oil, then the zucchini. Cook for 3 minutes or until just tender, stirring occasionally.
- Add the bell pepper, chili, and cumin, then reduce the heat to medium-low and cook for another minute, slowly stirring.
- Add the corn, black beans, lime juice, and hot sauce, stirring and cooking until heated through, about one minute.
- Stir in the seeds and season with salt.
- Fill the cooked squash boat with the bean mixture. If using cheese sprinkle the cheese on top then place the squash back in the oven to melt the cheese, about 5 minutes.
- Top with sliced cherry tomatoes, avocado, and cilantro, if you wish.