Vegan Black Bean and Corn Stuffed Spaghetti Squash with Avocado Crema

vegan black bean and corn stuffed spaghetti squash

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This makes 2 servings of squash

Spaghetti Squash

  • 1 spaghetti squash - cut in half with seeds removed
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder


  • 1/2 red onion - finely chopped
  • 1 can black beans - drained
  • 1 bell pepper - finely chopped
  • 3 garlic cloves - minced
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1 cup frozen corn
  • 1/2-1 tsp salt
  • pinch black pepper
  • 1/4 cup salsa

Avocado Crema

  • 1 avocado
  • juice from 1 lime
  • pinch salt/pepper
  • 1/4 cup unsweetened vegan yogurt (I like coconut) or greek yogurt
  • 1 bunch cilantro
  • 1 garlic clove


  1. Preheat oven to 400 degrees fahrenheit.
  2. 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.
  3. 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.
  4. Add beans and salsa to the pan. Cook for 3 more minutes. Remove from heat.
  5. 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.
  6. Assemble spaghetti squash by dividing filling into 2 and topping each half of the squash with filling. Lastly top with crema. Enjoy.