Mexican Inspired Baked Spaghetti Squash (Vegan & Gluten Free)
Prep Time: 20 Minutes
Cook Time: 40 Minutes Total Time: 1 Hour
1 Medium spaghetti squash
1 1/2 tbsp. Olive oil
1 tsp. Black pepper
1 tsp. Salt
1 can Black beans (rinsed)
2 Garlic cloves (minced)
1/2 Red onion (chopped)
1/2 c. Asparagus (diced)
1/4 c. Lunch box pepper (sliced)
1 tbsp. Fresh cilantro (chopped)
1 tbsp. Fresh scallions (chopped)
1/2 Jalapeño pepper (sliced, optional)
1/3 c. Vegan Mexican cheese (or regular Mexican cheese)
Step 1) Preheat the oven to 400 degrees. Slice the top of the spaghetti squash off. Continue slicing the spaghetti squash into rings. Scoop out the seeds inside and compost them. Lay the squash rings on a baking sheet. Use 1 tbsp. of olive oil to coat the rings. Sprinkle 1/2 tsp. of salt and 1/2 tsp. of pepper onto the squash and bake for 15 minutes. Flip the squash over and bake for another 15 minutes.
Step 2) In a frying pan, heat up 1/2 tbsp. of olive oil. Add the chopped red onion, minced garlic and diced asparagus and cook for 3 minutes. Next add the rinsed black beans, 1/2 tsp. of salt and 1/2 tsp. of pepper. Cook for 5 minutes (stirring occasionally) and then remove the mixture from the heat.
Step 3) Remove the cooked squash from the oven and use a fork to scoop the spaghetti into a 8x8 baking dish. Mix in the sautéed bean mixture. Top the dish with vegan Mexican cheese, raw lunch box peppers, and (optional) raw jalapeños. Bake for 10 minutes or until the cheese is golden brown. Top with fresh cilantro and scallions. Serve like a lasagne. Enjoy in the fridge for up to 1 week.
Serving Size: 6