Spaghetti Squash Boats
- ktsveggielife
- Aug 14, 2016
- 2 min read
My kitchen is the size of a postage stamp. I hate it. I hate everything about it. I hate the cheap white counter tops that absorb everything that spills on them and stain like crazy. I hate the layout and that I only have 1.5-2 feet of working space anywhere. I hate the limited storage. But most of all, I HATE my glass cook top stove. It is the worst. They are impossible to clean. It came with the house. I did not choose it. And someday in 15 years when we re-do our kitchen or move, I will have some words to say, because I spend a lot of time in that room. I love to cook, I just wish I had a proper place to do so. Until then, I will make do with my postage stamp kitchen and try to block the ugly parts from my photos...
Anyway, enough about my rant. I love spaghetti squash. I love to cook it and eat it instead of spaghetti. However, my husband does not. I have to give him credit. He is not vegan. And he tolerates a vegan diet very well. We call him a pseudo vegetarian because we keep milk, eggs, and cheese in the house but never buy meat. Sometimes he says he is going to and then always comes back empty handed because, "Meat is too expensive." However, he does like spaghetti squash when I make this dish. In fact, I have served this dish to multiple non-vegans and have never had an ill word about it. It has quite a few more steps than most of my dishes, but it is still pretty easy/straight forward and so tasty and fresh. It leaves you feeling full but not bloated and gross.
Ingredients
2 small spaghetti squash, halved and seeded
1/2 yellow onion, diced
1 red bell pepper, chopped
2 cloves garlic, minced
olive oil
1 can black beans, or 2 c cooked
1.5 c frozen corn
1 tsp Cumin, add more to taste
1/2 tsp Chili powder, add more to taste
1/4 tsp paprikia, add more to taste
dash of salt
vegan cheese, optional
avocado, to garnish
salsa, to garnish
cilantro, to garnish
Directions
1. Preheat oven to 400 degrees F. Halve squash, remove seed,s and brush flesh with olive oil
2. Place on baking sheet flesh side up and bake 20 minutes, flip and bake 20 more minutes
3. Meanwhile, saute in olive oil for 3-5 minutes until onions start to get soft and brown. Add garlic and saute 1 minute, stirring constantly to prevent burning.
4. Add corn, beans, and spices and continue sauteing until corn and beans are heated through. Taste and add additional spices as needed. Set aside.
5. Remove squash from oven and fork out flesh into a bowl being careful to preserve the skins (these are your "boats").
6. Fill "boats" by layering squash, bean mix, squash, bean mix until full. Top with cheese (if using) and bake 4-5 minutes until heated through and cheese is melted.
7. Garnish with salsa, cilantro, and avocado
8. ENJOY
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