Two Vegan Boys Weblog

A journey of cooking vegan food for my family.

Mmmm spaghetti…..

Spaghetti squash that is.  We had a lovely Mexican style spaghetti squash dish.  We had a spaghetti squash sitting on the counter and I wanted to do something different from the usual, bake, add some soy margarine and salt.  So, I created this dish.  The only thing missing is some fresh chopped avocado for garnish.  This was so tasty.

I love winter squash, my only complaint is the time it takes to hollow out and cute a butternut squash or acorn squash.  We eat the seeds as well.  They are so tasty.  Just clean and rinse them, season and roast like you would pumpkin seeds.

Hope you enjoy this dish as much as we did.

Mexican Style Spaghetti Squash

1 spaghetti squash

3 roma tomatoes, chopped

1/4c onion, chopped

1 jalapeno, minced

olive oil

1 1/2c cooked black beans

nutritional yeast cheezy sauce recipe

1/2c salsa

1/4c cilantro, plus a little extra for garnish

1t cumin

1/4t garlic

1/2t salt

one avocado, cubed

roasted squash seeds*

Preheat oven to 350F.  Cut the spaghetti squash in  half, remove seeds.  Place cut side down in a lightly greased baking dish.  Bake 45 minutes-1 hour or until tender.

While the spaghetti is baking, saute the onion and jalapeno in a little olive oil, until tender.  Add the chopped tomato and spices, cook until the tomatoes are tender.  Stir in the cilantro and black beans.  Set aside.

Once the squash is done baking, remove spaghetti strands and place in the skillet with the tomato/bean mixture, add the 1/2 cup salsa.  Cook on low until heated through.

Place spaghetti squash mixture on dinner plates, top with a spoonful or two of nutritional yeast sauce, garnish with chopped cilantro, roasted squash seeds, and avocado.

*Roast the spaghetti squash seeds in a little oil and salt like you would pumpkin seeds.

(c) Cooking with Two Vegan Boys 2011

peas and love….
Krys and the boys


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2 thoughts on “Mmmm spaghetti…..

  1. Hi Krys,
    very cool that you’re promoting a vegan diet from the south (I know- us non-southerners are always surprised to learn that there are actually vegans in the south!)…

    I tried a spaghetti squash-type recipe a couple years ago as a wheat-free and veggie-heavy alternative, but it ended up tasting a bit too fibrous. It obviously needed some extra tlc, maybe it was missing a final good sauteeing.
    anyway- glad yours came out great, and also glad to find your blog.

    • twoveganboys on said:

      Thanks for the kind words. Being a vegan in the South, I often feel like a fish out of water.

      I wanted something different for the squash and we really love how this tastes. Usually I see spaghetti squash done Italian style and I just didn’t want it that way.

      Thanks for stopping by our page.

      Krys 🙂

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