Taco Stuffed Spaghetti Squash
vegan taco stuffed spaghetti squash
Prep Time: 00:10
Cook Time: 01:10
1 medium size spaghetti squash, cut in half length - wise
1 package vegan taco meat (i prefer boca brand or beyond meat)
1 bell pepper, any color
1/2 jalapeno, diced (optional)
1/2 red onion, diced
1 can black beans drained and rinsed well with water
1/4 cup water
3/4 cup frozen corn (optional)
1 tbs black pepper
1 tbs garlic powder, or fresh garlic
salt to taste
1 tbs taco seasoning (optional)
4 tbs olive oil, divided
vegan sour cream (homemade or store bought is fine)
1/4 cup cilantro, washed and roughly chopped
1 - 2 fresh limes, cut in half
1Preheat your oven to 375 degrees.
2Carefully cut your squash in half lengthwise. Use a spoon to scoop out the stringy parts and the seeds (you can save the seeds and roast them like pumpkin seeds if you like). Drizzle one tablespoon of olive oil over each half and use either your fingers or a basting brush to make sure they are covered evenly. Sprinkle each oiled, open faced half with salt (optional), black pepper, and garlic. Depending on how flavorful you like your food, you can use anywhere from 1/2 tsp -1 1/2 tsp of each seasoning.
3Place each squash half down on a foil covered baking sheet (so the skin is upward) and roast in your own for about 40-45 minutes. You know when it's done when you can stick a fork through the skin easily - be careful not to let it become too mushy.
4When the squash has about 15 minutes left of roasting time, start preparing your stuffing. In a small saucepan, heat up one tablespoon of olive oil over medium heat. When hot, add half of your diced onion to the pot and sautee for 2-3 minutes.
5Once the onions are turning lighter (but not burning), add your rinsed black beans to the pot. Season with 1 tsp each of black pepper and garlic. Add your water to the pot and let simmer on medium-low heat for about 10 minutes, stirring every few minutes. Once they are starting to get thicker, remove from heat and set aside.
6At this point, check on your spaghetti squash. Pull from the oven if it is ready and set it aside to cool while you finish making the taco part of the meal.
7While the beans are cooking, and the squash is cooling, start your taco meat. Heat 1 tablespoon olive oil in a large pan over medium heat. Once hot, add the rest of your onion, your jalapeno, and the diced bell pepper. Sautee for 2-3 minutes until the onions start becoming lighter in color. Add your taco meat and frozen corn to the pan and mix well to coat the meat with the olive oil.
8After about 2 minutes, the meat should not be frozen anymore. If there are any big chunks, break them up with your spoon to ensure that everything cooks evenly. While everything is still slightly wet from the defrosted ice, add the remaining black pepper and garlic and your taco seasoning (if using). Mix everything well and let cook until it starts turning brown from the pan. If it looks like it is too dry, drizzle olive oil one teaspoon at a time until it is done cooking and is hot throughout. Remove from heat and set aside with the black beans.
9Grab a large bowl, big enough to fit the contents of both spaghetti halves. Use a fork to pierce through the skin at the top of one half to hold the squash up while you use a spoon to scrape out all the flesh. As you scrape, you will see it crumble and start to take on its spaghetti noodle consistency. If you want to serve your meal in the squash skins like a boat, then try not to pierce through the skin with the spoon. Otherwise, feel free to tear up the squash and use your hands, fork or spoon to get all the delicious flesh from the skin.
10Now it's time to assemble everything! Start with your squash on the bottom followed with a spoonful of black beans and a generous serving of taco meat on top. Sprinkle with chopped cilantro leaves, fresh squeezed lime juice and a dollop of sour cream! Feel free to add or omit any toppings to customize your "taco" night.
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