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South of the Border Spaghetti Squash [Vegan]
Baked spaghetti squash noodles topped with black beans, corn, peppers, onions and south-of-the-border flavor. After baking, the flesh of spaghetti squash turns into thin noodles that pair well with a variety of flavors. Used in the place of your standard pasta noodles, spaghetti squash offers significantly less calories with significantly... Read More
Ingredients You Need for South of the Border Spaghetti Squash [Vegan]
How to Prepare South of the Border Spaghetti Squash [Vegan]
- Preheat oven to 400°F.
- Slice spaghetti squash in half length-wise. Using a metal spoon, scoop seeds out. Lay face down on a parchment-line baking sheet. Cook for 30 minutes, or until soft.
- While squash is cooking, add minced garlic and 2 tablespoon water to a medium skillet over medium-high heat. Cook for 2 minutes. Add diced onion and let cook for 4 more minutes, adding 1 tablespoon of water at a time, if needed.
- Add diced peppers, beans, corn, cumin, chili powder, salt, and red pepper flakes (if using) and cook for 5 minutes.
- Once squash is cooked, carefully flip so it is face up. Run a fork along the inside of each squash to loosen some of the noodles. Add half of black bean and veggie mixture to each squash.
- Return to the oven for 10 minutes.
- Remove from oven. Serve with toppings of choice.
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