Thought spaghetti squash was just another boring recipe to add to Thanksgiving dinner? Well, think again! Spaghetti squash can make a perfect and filling meal for everyday occasions. More than simply a gluten-free replacement for spaghetti, the squash can be used in place of staple favorites like rice or potatoes.
This meal takes a taste of the southwest with a spaghetti squash stuffed with fried tofu, black beans, corn, tomato and bell pepper; all topped with fresh Daiya cheese!
Check out the recipe below for details:
- 1 medium spaghetti squash
- 1 block of tofu, pressed and chopped into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 red onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- ½ tablespoon ground cumin
- ½ tablespoon smoked paprika
- ½ tablespoon turmeric
- Pink Himalayan salt
- 1 (15 oz.) can black beans, drained
- 1 cup frozen corn
- 1/2 cup fresh cilantro
- 1 cup Daiya cheese
- Preheat oven to 375 degrees F.
- Place whole squash on a baking sheet and roast for 50 minutes.
- While the squash is cooking. Heat a skillet with oil and fry tofu on medium-high heat. Tofu is done when all sides are golden brown. Remove tofu from pan and toss in salt and pepper, if desired. Set aside.
- Remove squash from oven and let cool another 30 minutes, then cut in half with a serrated knife. Spoon out and toss seeds, and then, using a fork, scrape up the spaghetti squash flesh with a fork, creating spaghetti-like strands.
- Use the same skillet you used for the tofu. Add more oil if desired, and heat over medium-high heat. Add onion, garlic and red bell pepper. Heat and stir for 2 minutes.
- Add in cumin, paprika, turmeric and a good pinch of salt and pepper. Sauté 1 more minute. Stir in beans, corn and half of the cilantro until well combined. Add the “spaghetti” and tofu to the vegetable mixture and stir to combine. Taste and season accordingly.
- Set oven to broil. Stuff each squash half with the squash-vegetable mixture and top with Daiya cheese. Broil until cheese melts and gets brown and bubbly, or about 1-2 minutes.
- Top with remaining cilantro and serve immediately.