Vegan Black Bean and Corn Stuffed Spaghetti Squash with Avocado Crema
This Vegan Black Bean and Corn Stuffed Spaghetti Squash with Avocado Crema is a delicious healthy vegan dinner recipe.
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.
Notes
This makes 2 servings of squash.
Nutrition
Calories: 600kcalCarbohydrates: 110gProtein: 26gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 1mgSodium: 2891mgPotassium: 2282mgFiber: 34gSugar: 20gVitamin A: 3233IUVitamin C: 113mgCalcium: 274mgIron: 8mg
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