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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 Method

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

Method
 

  1. 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.
  2. 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.
  3. Add the bell pepper, chili, and cumin, then reduce the heat to medium-low and cook for another minute, slowly stirring.
  4. Add the corn, black beans, lime juice, and hot sauce, stirring and cooking until heated through, about one minute.
  5. Stir in the seeds and season with salt.
  6. 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.
  7. Top with sliced cherry tomatoes, avocado, and cilantro, if you wish.