: vegan meal of the week : week 34 : stuffed spaghetti squash! :

oh my goodness!
i am so excited to share this recipe.

two weeks ago, we stopped at a pumpkin patch and grabbed a bunch of squash.
we bought two big spaghetti squash ; i have never eaten one before.

today : spicy stuffed spaghetti squash!
i found this great recipe and all modifications were made by me!

what you need : 


1 medium spaghetti squash 

Filling 
2 teaspoons olive or corn oil 
1/2 cup red onion, chopped 
1 jalapeño chili, seeded, minced 
1/2 cup red pepper, chopped 
1 cup black beans, rinsed and drained well [*I didn't add beans]
1/2 cup sweet corn, frozen or fresh 
1 teaspoon chili powder 
All of the reserved cooked squash, about 4 cups 
1/3 cup cilantro, minced 
1 tablespoon lime juice 
1 teaspoon sea salt

how to do it :

Roast squash in a 375°F oven for 50 minutes until tender or cut squash in half and place in a microwave dish with 1/2 inch of water, lightly covered with plastic wrap for 20 minutes on high until tender. Cool. When cool, scoop flesh from squash halves leaving the shell intact for stuffing. 

For the filling, heat oil in a large pan and sauté red onion, jalapeño chili and red pepper for 2 minutes. Add beans, corn and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through. 

Fill squash halves with filling, mounding mixture in the center. 

thats it! the most time consuming part is cooking the squash ; but you can be doing other stuff around the house while you are waiting!  cooking the mixture takes very little time. 

enjoy!