Vegan Black Bean and Corn Stuffed Spaghetti Squash with Avocado Crema
Ingredients
Scale
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
Filling
- 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
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.