I told you, 2020 is all about spaghetti squash. F cauliflower. Though I'm making cauliflower tacos tomorrow and made cauliflower-kale soup two days ago...
What I changed: halved the recipe, used an old vegan nacho cheese recipe instead of topping with real cheese.
Source: Making Thyme for Health | Serves: 2 | Time: 1hr 15 min
Ingredients
1 medium sized spaghetti #squash
1/2 tbsp vegetable oil
1/2 14.5-oz can black beans, drained and rinsed
1/2 16-oz jar of salsa
1 tbsp EVO
1 small red bell pepper
1/2 large red onion, sliced
1 cup #corn kernels
1/2 cup fresh cilantro, finely chopped
1 jalapeno, cored and sliced
3 green onions, sliced
1/2 tsp cumin
S&P
Vegan nacho cheese (try this sweet potato based recipe)
Instructions
Preheat the oven to 375°F and line a cookie sheet with a silicon mat or foil.
Wash the spaghetti squash and then slice off the stem at the top (if it is too hard to cut, try cutting a few slices in it and microwaving it for 5 minutes to help soften it). Cut each squash in half lengthwise and then use a spoon to scrape out the seeds and the darker yellow strands that the seeds are attached to.
Rub a little bit of vegetable oil on the inner edges of the squash and then place each half face down on the baking sheet/dish. Roast in the oven for 30-45 minutes.
While the squash is roasting, prepare the filling by warming one tablespoon oil in a large pan over medium heat. Sauté the red onion for a few minutes and then add the peppers and jalapeno. Sprinkle with salt & pepper and cumin and cook to desired softness.
When the squash is done cooking, allow it to cool for a few minutes before handling. Turn the oven to broil and then transfer the squash to a surface where you can scrape the inside and begin stuffing.
Scrape about 3/4 of the inside out onto a dish and then layer the filling inside (black beans and corn, peppers and onion, salsa and cilantro). Top with the spaghetti squash and press down then add another layer of filling. Sprinkle green onion on top and then finish with vegan cheese.
Broil in the oven for about 5 minutes so that the cheese is bubble and golden brown then serve.
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