Vegan Stuffed Spaghetti Squash

If you've been searching for a healthy dish to make for Thanksgiving, you've come to the right place! This Vegan Stuffed Squash is a delicious, gluten-free and vegan friendly dish that would even have the pilgrims going back for seconds! What I love about this recipe is that it "fits right in" with the Thanksgiving holiday. It truly is, "a master in disguise" (okay i'll calm down with the quotation marks now). Healthy does not have to be boring or make you feel like your missing out. The spaghetti squash is stuffed with black beans, corn, tomatoes and peppers- all consistent with the holiday season! It is a filling and nutritious meal that when paired with a side dish will have everyone in the family wanting what you're having!

If you have never eaten spaghetti squash, boy are you in for a treat. I am a little embarrassed to say it but I didn't have my first one until a couple of months ago…what was I doing all my life?! Spaghetti squash is just like regular spaghetti except with only 40 calories and 8 grams of carbs a cup! Talk about a steal. After you bake it and let it cool, you take a fork and scrape out the spaghetti strands from the shell of the squash. You can top it with any sauces that you would use with regular spaghetti and you won't even notice the difference! For this recipe however, the squash "boat" is topped with a festive black bean mix and you strand out the spaghetti as you go!

TIPS: 

• make sure you let the spaghetti squash cool for 15-20 minutes before adding on the toppings or else the spaghetti strands will mush together.
• feel free to omit any ingredients that you don't like! (ex. cilantro)
• Instead of making the avocado cream you can easily just slice avocados on top
• If you want an extra kick, top with a hot sauce

Prep Time: 15 minutes

Cook Time: 45 minutes

Serves: 1-2 

What you will need:

• 1 large spaghetti squash

• 2 tbsp Extra Virgin Olive Oil
• 2 ears of corn (cooked)
• 1 can (15.5 oz) black beans(I prefer Eden brand)
• 1 cup cherry tomatoes (quartered)
• 1/2 red onion (chopped)
• 1/4 cup cilantro 
• 3 sweet mini peppers (chopped)
• 1 jalapeño (chopped)
• 1 lime juice
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1/4 tsp salt

• 2 avocados
• 2 limes
• 2 tbsp fresh cilantro

Directions:

1. Preheat oven to 400 degrees F
2. Slice the spaghetti squash in half lengthwise, scoop out the seeds( discard) and brush each side with 1 tbsp olive oil
3. Place open sides of spaghetti squash down on a baking sheet and bake in the oven for 45 minutes
4. While the squash is roasting, prepare the black bean mixture and avocado cream, place in fridge until squash is finished baking
• Black bean mix: 
• remove the kernels from the ears of the corn into a large mixing bowl
• drain and rinse the black beans, then add to the mixing bowl
• add the tomatoes, red onion, cilantro, mini peppers and jalapeño 
• squeeze the lime juice over the ingredients, then sprinkle the cumin, salt and pepper on top
• mix all together
• Avocado Cream
• Place avocados, lime juice and cilantro in a blender
• blend until creamy
5. Remove squash from the oven and let it cool for 15-20 minutes
6. Us a fork to fluff the squash inside its shell and then fill it with black mean mixture and top with advocate cream!
7. Devour!

Main dish: check!

Side dish and dessert: coming to a computer near you tomorrow and wednesday!

Make this a healthy & happy Thanksgiving. And who knows…maybe it will become a new holiday tradition! Let me know how it goes ! :)