loveandlemons4.6
Stuffed Spaghetti Squash
Spaghetti Squash Burrito Bowls are a fun & healthy fall dinner! Vegan & gluten-free, they're filled with poblano cashew cream, veggies & black beans.
👥 2 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Roast the poblano pepper under the broiler until the skin blisters. Remove and place in a bowl covered with a kitchen towel. When the pepper is cool to the touch, remove loose skin and slice off the stem. Use ½ of the pepper to make the poblano cashew cream. Dice the other half and set aside.
2
Turn the oven heat to 325°F, and line 2 baking sheets with parchment paper.
3
Toss the cherry tomatoes with olive oil, salt and pepper and arrange cut side up. Slice the spaghetti squash in half lengthwise and scoop the seeds out of the center. Drizzle with olive oil, salt and pepper and place on the baking sheet cut side up. Roast the tomatoes until they shrivel and brown around the edges and roast the spaghetti squash until the flesh can easily be loosened into “strands” when scraped with a fork, about ⏱️ 1 hour. During the last ⏱️ 15 minutes, wrap the corn in foil and place in the oven.
4
Meanwhile, blend together the cashews, water, garlic, and lime juice until creamy. Add the ½ poblano pepper, cilantro, salt and pepper and blend again. Taste and adjust seasonings.
5
Assemble the squash "bowls." Use a fork to loosen the squash strands. Slice the corn kernels off the cob and add them to the squash halves along with the diced poblano, roasted tomatoes, black beans, pepitas, avocado. Add a squeeze of lime and season to taste with salt and pepper. Serve with the poblano cashew cream on the side.
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