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Vegan Stuffed Southwestern Spaghetti Squash | Living Healthy in Seattle

Vegan Stuffed Southwestern Spaghetti Squash

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 1

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.