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Vegan Quinoa & Black Bean Stuffed Spaghetti Squash

September 30, 2013 by lauren.kelly 5 Comments

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This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.

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This was so amazing and filling I just had to share it with you!  This dish has a beautiful presentation and looks difficult, but its very easy.  The quinoa and black beans add protein so even the biggest carnivores won’t miss the meat ๐Ÿ™‚

Image

Spaghetti squash has such a wonderful, crunchy texture. I love to add it to my fall dishes.  And how pretty does this look? Healthy, nutritious and pretty, I’m sold!

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Vegan Quinoa& Black Bean Stuffed Spaghetti Squash

Dinner, Healthy, Vegan, Quinoa, Spaghetti squash

Ingredients

  • 1 medium spaghetti squash cleaned
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 can BPA free black beans
  • 1 can BPA free tomatoes I used tomatoes with jalapenos, drained
  • 1 tablespoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons cheddar cheese shredded (optional)
  • hot sauce to taste

Instructions

  1. Preheat oven to 350 degrees. Pierce spaghetti squash with fork or knife several times. Place on baking sheet lined with aluminum foil and bake for 60 minutes.
  2. While squash is roasting, place vegetable broth into saucepan and bring to a boil.
  3. Add quinoa, reduce heat to low, cover and simmer for 15-20 minutes until all liquid is absorbed.
  4. Add black beans, tomatoes, cumin, chili pepper and cayenne pepper. Mix well to combine.
  5. Remove squash .from oven and let sit for 15 minutes.
  6. Cut squash in half, lengthwise and scoop out seeds.
  7. With a fork, shred inside of squash into noodles and place in same saucepan with quinoa mixture. Mix well until thoroughly combined.
  8. Add quinoa mixture to empty squash shell. Sprinkle shredded cheese on top and place under broiler for 2-3 minutes until cheese is melted. Serve immediately. ENJOY!

**Remember if you add the cheese then it’s no longer vegan ๐Ÿ™‚  Cheese is OPTIONAL

Image 7

I really hope you enjoy this as much as we did!  I LOVE FALL!

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Filed Under: Casseroles, Gluten Free, Quinoa, Side Dishes, Vegan, Vegetarian, Wheat Free

Comments

  1. Michelle says

    October 1, 2013 at 1:56 am

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    By joining Easy Recipes, we will provide the Nutrition Facts for every recipe you post in which you could customize and add to your blog. Viewers need and love to know the nutritional facts. Its a free service that we offer to blogs and recipes we really love. It looks professional and your members will love it. Simply visit http://www.easyrecipes.com or contact me at [email protected]. We look forward having you in our network!

    Reply
  2. Joe P Pantel says

    October 1, 2014 at 10:00 pm

    Hello there, just became aware of your blog through Google,
    and found that it’s truly informative. I am going to watch out for brussels.
    Iโ€™ll be grateful if you continue this in future.

    A lot of people will be benefited from your writing. Cheers!

    Reply
  3. Lisa says

    January 14, 2015 at 7:32 pm

    I can’t seem to find the actual recipe for the Quinoa and Black Bean Stuffed Spaghetti Squash. It looks delicious though, and I’d love to make it!

    Reply
    • lauren.kelly says

      January 14, 2015 at 8:27 pm

      Hi Lisa! I think there was something going with a plug-in on my blog, but it’s there now! I hope you like it! ๐Ÿ™‚

      Reply

Trackbacks

  1. Slow Cooker Vegetable Parmesan Quinoa - Cupcakes & Kale Chips says:
    February 27, 2014 at 6:00 am

    […] good stuff. But I love that she is also “real” – while I love recipes liker her Quinoa & Black Bean Stuffed Spaghetti Squash or Cornbread Taco Pie, she also has Healthy Gluten Free Chicken Nuggets and Peanut Butter Cake (to […]

    Reply

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