Enjoy this Southwestern Stuffed Spaghetti Squash for lunch or dinner. It is very satisfying, hearty and healthy with bold Mexican flavors!
This Southwestern spaghetti squash is now one of my latest raves. This humble squash is so versatile and you’d be amazed how many wonderful gluten free plant based dishes you can create using this vegetable. I love it so much I had to include a recipe (Spaghetti Squash Pad Thai) into my cookbook, Healthier Steps 125 Gluten-Free Vegan Recipes. This Southwestern stuffed spaghetti squash is another winner. By the way, if you have never prepared spaghetti squash you are in for a real treat. The flesh transforms into spaghetti-like strands when cooked, isn’t that amazing! Yes you just use a fork to pull the strands apart, simple as that.
This recipe is so simple to make, I just cut the squash in half, removed seeds and membranes, pop them in the oven and roast. then I flake the strands once I’m able to handle, then prepare the filling including the strands. Stuffed it into the cavity and topped with cashew cheese. You may return to oven to bake if using commercial vegan cheese. My husband and I enjoyed this dish, it was so satisfying and it definitely perfect served as the main dish. Excited to see what other variations I will be coming up with next! Check out my Baked Stuffed Eggplant.
This humble squash contains lots of nutrients so if you are not yet convinced, here are some nutritional facts why you should include it in your meal plan. Spaghetti squash contains a great source of Vitamin A, C, E and K. It also contains omega 3 fatty acids, potassium, fiber, One cup of spaghetti squash contains only 42 calories, therefore it will be beneficial in a weight loss plan because it is also filling. Read more health benefits here!
For: 4 servings
- Spaghetti Squash
- 1 medium spaghetti squash
- 1 tablespoon olive oil, or 1/4 cup water, for sauteing
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 small red bell pepper, diced
- 2 spring onion, chopped
- 1 1/2 cups cooked black beans, or 1-15 ounce can rinse and drained
- 1/2 cup corn kernels
- 1/2 teaspoon cumin powder
- 1/4 cup cilantro chopped, extra for garnishing
- 1/2 teaspoon salt
- 1/4 teaspoon Cayenne pepper, optional
- Cashew cheese sauce, recipe below
- Cashew Cheese Sauce
- 1/2 cup water
- 1/4 cup raw cashews, soaked for 30 minutes
- 1/2 lemon juiced
- 1/4 cup red bell pepper, chopped
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon onion, chopped
- 1 garlic clove
- 1 teaspoon salt
- Preheat oven 400 degrees F. Slice squash in half lengthwise from stem to base. Remove seeds along with membranes and discard using a spoon, being careful not to remove the flesh.
- Place halves cut side down on a baking tray and bake for 50 minutes until flesh is tender.
- Remove from oven and allow to cool enough to handle, about 30 minutes. Then remove strands by using a fork to pull on the flesh. Set aside and reserve squash bowls.
- Heat large skillet with oil or water and saute onion until soft, about 4 minutes. Add garlic, bell pepper, green onions and cook stirring for 2 minutes.
- Add black beans, corn, cumin, cilantro, sea salt, cayenne pepper, stir to combine and cook for 1 minute. Add the squash strands stirring until fully combined.
- Fill squash bowls with mixture and top with cashew cheese sauce. If using store bought vegan cheese, return to oven to melt for 4 minutes. Garnish with chopped cilantro and dive in!
- Place ingredients ingredients in a high speed blender and process until smooth. Pour sauce in a medium saucepan and heat on medium-high heat until thickened stirring with a wire whisk.
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