Spaghetti squash is one of my favorite fall vegetables. There is just something so fun about stuffing a squash. This Black Bean and Corn Stuffed Spaghetti Squash with Avocado Crema is one of my favorite ways to enjoy squash.
I am a huge spaghetti squash fan. For more delicious spaghetti squash recipes try my french onion stuffed spaghetti squash or my pesto quinoa stuffed spaghetti squash.
Why you'll love this vegan stuffed spaghetti squash
- It is easy to make and ready in less than an hour.
- Thanks to the beans and veggies this recipe is high in protein and fiber.
- It is the perfect healthy fall dinner.
- It is plant based, gluten free and vegan.
Ingredients
- spaghetti squash
- salt
- black pepper
- garlic powder
- red onion
- black beans
- bell pepper
- garlic cloves
- chili powder
- paprika
- cumin
- frozen corn
- salsa
- avocado
- lime
- vegan yogurt
- cilantro
- garlic
Substitutions
- vegan yogurt - this can be subbed with greek yogurt.
- cilantro - parsley is a good sub here.
- frozen corn - this can be subbed with fresh corn.
- black beans - pinto beans work as a substitute.
- red onion - yellow or sweet onion works as a substitute, however I prefer the taste of red in this recipe.
Recipe Pro-Tips
If your spaghetti squash is extremely hard to cut you can microwave it for 60 seconds.
Recipe FAQ
Add squash to a cutting board. Cut in half and then scoop out seeds.
Avocado crema is a creamy avocado sauce made of avocados, greek yogurt or sour cream, lime and cilantro.
Other vegetarian fall recipes
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Vegan Black Bean and Corn Stuffed Spaghetti Squash with Avocado Crema
Ingredients
Spaghetti Squash
- 1 spaghetti squash - cut in half with seeds removed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Filling
- ½ red onion - finely chopped
- 1 can black beans - drained
- 1 bell pepper - finely chopped
- 3 garlic cloves - minced
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- 1 cup frozen corn
- ½-1 teaspoon salt
- pinch black pepper
- ¼ cup salsa
Avocado Crema
- 1 avocado
- juice from 1 lime
- pinch salt/pepper
- ¼ cup unsweetened vegan yogurt I like coconut or greek yogurt
- 1 bunch cilantro
- 1 garlic clove
Instructions
- Preheat oven to 400 degrees fahrenheit.
- Coat spaghetti squash in oil, salt, pepper and garlic powder. Place spaghetti squash face down on a sheet pan lined with parchment paper. Bake for 40-55 minutes or until cooked through. The outside should be slightly browned when it is done cooking.
- Add peppers and onion to a skillet with a splash of oil over medium heat. Cook for 8 minutes. Add garlic, corn, spices and salt/pepper. Cook for 5 more minutes.
- Add beans and salsa to the pan. Cook for 3 more minutes. Remove from heat.
- To make the avocado crema, add all crema ingredients to a blender or processor. Blend until smooth. If you don't have a blender or processor you can mash the ingredients by hand, but a processor is ideal.
- Assemble spaghetti squash by dividing filling into 2 and topping each half of the squash with filling. Lastly top with crema. Enjoy.
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