Mexican Style Spaghetti Squash

[Krys Kagan]

Mexican Style Spaghetti Squash

1 spaghetti squash

3 roma tomatoes, chopped

1/4c onion, chopped

1 jalapeno, minced

olive oil

1 1/2c cooked black beans

nutritional yeast cheezy sauce recipe*

1/2c salsa

1/4c cilantro, plus a little extra for garnish

1t cumin

1/4t garlic

1/2t salt

one avocado, cubed

roasted squash seeds*

Preheat oven to 350F.  Cut the spaghetti squash in  half, remove seeds.  Place cut side down in a lightly greased baking dish.  Bake 45 minutes-1 hour or until tender. 

While the spaghetti is baking, saute the onion and jalapeno in a little olive oil, until tender.  Add the chopped tomato and spices, cook until the tomatoes are tender.  Stir in the cilantro and black beans.  Set aside. 

Once the squash is done baking, remove spaghetti strands and place in the skillet with the tomato/bean mixture, add the 1/2 cup salsa.  Cook on low until heated through.

Place spaghetti squash mixture on dinner plates, top with a spoonful or two of nutritional yeast sauce, garnish with chopped cilantro, roasted squash seeds, and avocado.

*Roast the spaghetti squash seeds in a little oil and salt like you would pumpkin seeds.  *You can also use regular shredded cheese.

(c) Cooking with Two Vegan Boys 2011