These are Mexican-inspired squash but the possibilities are endless!
Such as, Italian: soy “beef” crumbles, Tofutti ricotta, tomato sauce, any veggies (kale, spinach, mushrooms, onion)
Well, I’m kind of stuck on Mexican or Tex-Mex, but imagine all the ingredient options: soy “beef” crumbles, corn, peppers (red, green, poblano, jalapeño!), mushrooms, black beans, onion, tomatoes…
So, there are 3 steps to doing a stuffed spaghetti squash.
- Cut the spaghetti squash(es) in half and scoop out the seeds and middle stuff. Set the halves in a pan in some water and roast in the over around 400 degrees.
- Prepare the ingredients you’d like to mix into the squash—chop any vegetables, then veggies like onions, peppers, and mushrooms should be pre-cooked in a saucepan during this time.
- When the squash is done, scoop the skins with a fork to break it into spaghetti. Mix in your “fixings.” Top with shredded cheese which will melt over the top during the second time in the oven. Bake for a second time for like 15.
This is what the squashes will look like between steps 2-3, before the 2nd bake. These were with no cheese.
I did not take photos to the full completion of this recipe, and I’m a terrible food photographer, so I’ll let someone else show you what your life could be like if you get really fancy! (link to non-vegan recipe)