This summer has been another very busy one! Our garden is getting huge again and it’s starting to produce yummy things. I haven’t blogged in a while, but I got pretty excited by my creation using our first spaghetti squash of the year, so I’m here to share!
It all started with the spaghetti squash and knowing I had some cheesy sauce frozen. I also had garden tomatoes and green onion. Here is the sauce I had stockpiled because it’s awesome, and freezes well. Try this one on nachos guys, om nom nom!!
Cheesy Fiesta Spaghetti Squash
Serves two hungry people, with leftovers
* these measurements are an approximate guideline – I did not measure, it was just thrown together.
- 1 large spaghetti squash
- ~2 cups vegan cheese sauce divided among the two squash halves (the amount you use is up to you!) This sauce has a nacho-y edge so it goes really well with this recipe; however – feel free to sub in any vegan cheese sauce you like. You can also thin this sauce with water while making it, if it seems too thick.
- 1, 15 oz. can black beans
- frozen or fresh corn, around 1/2 cup or so
- chopped green onion, about 4 large stalks
- 2 tomatoes, diced
- salt & pepper
- drizzle of olive oil
Preheat the oven to 375°F.
SLOWLY AND CAREFULLY cut the squash in half lengthwise with a sharp knife.
Scoop out and discard the seeds.
Place squash halves cut side up on a heavy-bottomed roasting pan. Brush with olive oil if you’d like.
Roast the squash for around 30 minutes, then remove from the oven. You’re going to fill the squash up with yummy ingredients and then cook it the rest of the way.
Fill the hollowed out center of the squash halves with divided amounts of black beans, corn and green onion.
Next, top with generous amounts of sauce, tomato, and more green onion. Sprinkle with some salt and pepper, and drizzle a little bit of olive oil on top.
Return the squash to the oven and continue to cook until a fork punctures the flesh of the squash easily, and you can scrape the flesh with a fork and see stringy “noodles”. This should take approximately 20 – 30 minutes.
Remove squash from the oven and allow it to cool a bit so you can handle it. Scrape the flesh and contents from the squash, using a fork, into stringy noodles into a serving bowl and dig in!