Stuffed Spaghetti Squash

As soon as summer starts to wind down and the leaves start to change with the season, I start to crave fall flavors. This spaghetti squash recipe is the perfect way to dive into fall and enjoy a heart warming, plant-based dish (and it’s fun to eat out of the squash as well!)

Prep time: 20 minutes | Cook time: 40 minutes | Allergens: Soy | Category: Dinner

  • 1 spaghetti squash
  • 1/4 cup black beans (I used the spicy ones from whole foods)
  • 2 bell peppers (I used red and yellow), diced
  • 1/2 a package of baby bella mushrooms, diced
  • 1 handful of vegan cheese, shredded (I used violife mozzarella)
  • 3 cloves garlic
  • 1 tsp turmeric
  • 2 tbsp olive oil
  • 1-2 tsp red pepper flakes
  • Sprinkle of salt and pepper
  • 1 bunch cilantro (optional)
  • Hot sauce (optional)

  1. Preheat your oven to 400 degrees fahrenheit and line a baking sheet with aluminum foil
  2. Slice your squash into two halves, removing the seeds and “guts”
  3. Drizzle olive oil over the two halves and sprinkle generously with salt and pepper (be careful not to use too much olive oil or the texture will become rubbery)
  4. Flip the two halves of squash onto the baking sheet face down. Using a fork, pierce the outside 3-5 times to allow steam to release
  5. Put the squash into the oven for 30-40 minutes
  6. Next, while the squash is cooking, prep the filling. Dice the garlic and cut the peppers and mushrooms into small cubes
  7. In a saute pan, heat up 1 tbsp of olive oil. Put in the garlic when the pan is heated.
  8. Once the garlic is fragrant, put the peppers and mushrooms into the pan. Season with tumeric, salt, pepper, and red pepper flakes while while the ingredients cook down (will take approx 10 minutes)
  9. Once the squash is cooked, remove it from the oven, turn it so the insides are facing up (to allow them to cool.) *It should look similar to the photo below
  10. Using a fork, scrape the insides and move them to one side
  11. Open your can of beans and place approx 1/4 cup in the squash, followed by the pepper and mushroom mix. Top with a handful of cheese
  12. Turn your oven to broil and put the squash back in, face up, for about 5 minutes
  13. While broiling, cut up cilantro for a topping (optional)
  14. Remove the squash from the oven, top with anything you’d like, and enjoy!

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