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
1 1/2c cooked black beans
nutritional yeast cheezy sauce recipe
1/4c cilantro, plus a little extra for garnish
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