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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 🙂
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!
Vegan Quinoa& Black Bean Stuffed Spaghetti Squash
- 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
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.
While squash is roasting, place vegetable broth into saucepan and bring to a boil.
Add quinoa, reduce heat to low, cover and simmer for 15-20 minutes until all liquid is absorbed.
Add black beans, tomatoes, cumin, chili pepper and cayenne pepper. Mix well to combine.
Remove squash .from oven and let sit for 15 minutes.
Cut squash in half, lengthwise and scoop out seeds.
With a fork, shred inside of squash into noodles and place in same saucepan with quinoa mixture. Mix well until thoroughly combined.
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 🙂 Cheese is OPTIONAL
I really hope you enjoy this as much as we did! I LOVE FALL!