Southwest Spaghetti Squash
You know those rare moments when you're staring into the abyss of your fridge thinking "I have nothing to eat...I guess I'll just throw something together!" Well, this is an abyss success story. It takes under an hour to prepare and create, and is one of those recipes where the ingredients can easily be adjusted to fit any diet.
Slicing the spaghetti squash in half is what takes about 30 minutes of this 40 minute process (jk) But really, for this part you can find me with a knife halfway through the squash as I repeatedly slam it against the counter. I'd love to hear of a more civilized process if you know of one. My dog and husband would thank you greatly.
I love this part of the recipe because even though I used the veggies you see above, you can add anything you want inside your spaghetti bowls. I bet some roasted zucchini and cauliflower would be great substitutes for the potatoes!
- 1 spaghetti squash
- olive oil (optional)
- 1 sweet potato
- 1 baking potato
- 1 large yellow or white onion
- 1 small container of cherry tomatoes (about 15 in total)
- 6 ounces of your favorite salsa
- 1/4 c. nutritional yeast
- 1/2 can of corn
- 1/2 can of black beans
- 1/2 of a small red onion
- 1 tbs garlic powder
- 1/2 tbs chipotle chili powder (omit if your salsa is spicy)
- salt and pepper
Garlic Cashew Sour Cream
- 1 c. raw cashews
- 3 tbs water
- 1 tbs apple cider vinegar
- 1 tbs lemon juice
- 3 cloves of garlic
- a pinch of sea salt
- Preheat oven to 400
- Slice spaghetti squash in half, scoop out seeds, and spray with olive oil (optional)
- Place face down on a lined baking sheet and bake for 40 minutes.
- Dice your potatoes and coat with olive oil (optional) and season with salt, pepper, garlic powder and chipotle chili. Bake with spaghetti squash for the remainder of the 40 minutes.
- Dice your onion and cherry tomatoes and sauté over medium heat in a large saucepan until the onions are transparent.
- Add salsa, nutritional yeast, corn and black beans to the saucepan. Stir and let it sit for 5 minutes.
- While you wait, bring cashews and 2 cups of water to a boil. Let them boil for about 20 minutes.
- Once boiled, rinse cashews and blend together with water to create a paste.
- Add in lemon juice, ACV, salt and garlic (one at a time for flavor preference) and blend until smooth and creamy.
- Once your squash is removed from the oven a cooled a little, use a fork to break up the fibers on the inside to create your "spaghetti"
- Add in your potatoes, sauce and top with finely diced red onion, cilantro and cashew garlic sauce.