Vegan Stuffed Southwest Quinoa & Black Bean Spaghetti Squash

     Ever been shopping in the produce section of your local grocery store and noticed that big yellow spaghetti squash and didn't really know what to quite make of it? I know I have before, but in the past couple of years I have become more acquainted with this squash and in turn less intimidated by them.  Yes, I admit that I used to be intimidated by them...and quite frankly I'm willing to bet that this is one item in the produce section that many are often a bit intimidated by. Often people just don't know what to do with them; however, once you start cooking with them you learn just how easy they are to prepare! They pack a nutritional punch by supplying folic acid, potassium, and vitamin A just to name a few and they are so versatile when it comes to cooking.  Versatile I like! ; ) As the name suggests "spaghetti" squash looks just like that when cooked...like spaghetti! For you carb watching folk you can simply substitute the "noodles" from a spaghetti squash with traditional noodles and top with your favorite sauce. Or, if you are just looking to add some variety to your meals (like me...trust me because as a distance runner I get my share of pasta, but it's nice to change it up a bit) then spaghetti squash can be a nice addition to your meal routine...especially in the fall and winter. It is generally harvested in the fall, but can keep for several months in cool storage so you often see it as well in the winter and early spring.

     Another tasty way of having it is in a stuffed form. You can do this in SO MANY WAYS that will appeal to everyone...from carnivores to your strictest of vegans.  This brings me to the recipe that I will be sharing with you today. I made this just a couple of days ago and basically just made it with items that I had on hand...it really doesn't need to be complicated. After going through my pantry and refrigerator I came up with a vegan stuffed southwest quinoa and black bean spaghetti squash...yes, I made that up myself so excuse the novel of a title for it ; ). My recipe made such a nice amount of the stuffing part that I was able to even pull some aside to save for toppings for a salad and to freeze some for future use to possible use in stuffed peppers...total meal prep with this recipe...it's a win/win! ; )

Ingredients

• 1 spaghetti squash
• 1 cup quinoa (rinsed before cooking)
• 2 cups water
• 2 tbs extra virgin olive oil
• 1 diced green bell pepper
• 3 cloves garlic, minced
• 1 tbs cumin
• 1/2 tbs oregano
• 1/4 tsp cayenne (or more if you like a bit more heat)
• 1 cup canned corn (I used organic)
• 1 can black beans, drained
• small handful of cilantro, chopped
• 2 seeded & diced roma tomatoes
• juice of one lime
• salt & pepper to taste
• 3/4 cup cheese (vegan or dairy...depending on your lifestyle)

Directions

1. Preheat oven to 375 degrees. Pierce squash with a knife 10-15 times around it. Place on a foil lined baking sheet and bake for 65-70 mins.
2. Remove squash from oven once done and let it sit and cool for at least 30 minutes. Once cool enough to touch, cut it in half lengthwise and scoop out the seeds carefully. Next, scrape out the flesh of the squash with a fork in order to get the noodles...set aside until needed next.
3. While the spaghetti squash is cooling,  add the quinoa and 2 cups of water to a saucepan and bring to a boil. Once it starts to boil, lower the heat and cover the pot and simmer it for about 15-20 minutes (until the liquid is absorbed...set aside)
4. Next, heat oil in a medium skillet. Add the garlic and bell pepper and saute for 2-3 min. Next add the cumin, oregano, and cayenne and stir for about another minute. Next, add the corn, beans, and cilantro and stir for another minute more. Turn off the heat and stir in the diced tomatoes, lime juice, and salt/pepper to taste. Finally stir in the prepared quinoa.
5. Add the "noodles" to the quinoa/bean mixture and stir to combine. Add more salt/pepper if desired.
6. Stuff each squash half with the mixture and top with the cheese. (I didn't use all of the stuffing so I put the rest in a plastic container to save to top my salad for the next couple of days.)
7. Turn broiler to high and place under the broiler for 3-5 min...enjoy warm. I topped mine with some sliced avocado...crazy yummy!

     Like I said earlier, I just went what I had so just go with the flow and if you want to try other veggies (I think zucchini would also go well) or mix-ins then go for it...let me know how they turn out ; )!

~Christina~