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Vegan Taco Stuffed Spaghetti Squash
Since I stopped eating dairy and meat as often as possible, I've had a ton of fun challenging myself to create recipes without them. These spaghetti squash boats may be one of my favorite recipes so far - the squash is the perfect simple base for spicy, flavorful lentils. I top it all with a creamy chipotle sauce and crisp shredded lettuce and salsa.
Start by preparing the spaghetti squash very carefully. Use a large, sharp knife, slice off the stem and slice a bit off the bottom to create a flat base. Slice the squash lengthwise into two halves, then scoop out the seeds. Place the halves, cut side up, on a baking sheet lined with foil and drizzle them with a touch of olive oil. Sprinkle them lightly with salt and taco seasoning, then place into a 375 degree oven.
While the squash starts to bake, prepare the taco filling. Mince one small onion, a jalapeño, and two cloves of garlic. Drain and rinse a can of lentils.
Heat two tablespoons of olive oil over medium heat in a skillet. Add the onion, jalapeño, and garlic and sauté for a few minutes until the vegetables become tender.
Sprinkle two tablespoons of gluten-free taco seasoning and a pinch of salt into the vegetables and stir it around. You can use store-bought or just make your own with a combination of chile powder, cumin, paprika, oregano, cayenne, chipotle, onion powder, garlic powder, or any mix of those spices you'd like. Next, stir two tablespoons of tomato paste into the spices and veggies.
Pour about 3/4 cups of water into the tomato paste mixture and bring to a simmer until it becomes slightly thicker.
Add the lentils and a cup of frozen corn to the skillet and stir to coat in the sauce. Taste for seasoning here - sometimes it needs a bit more salt, or spice, or taco seasoning. Remove from the heat.
Remove the spaghetti squash from the oven. At this point, it will be partially cooked (it should have been cooking for about 20 minutes at this point). Fill each half with half of the "taco" mixture and return it to the oven. Bake for another 45-60 minutes depending on the size the of the spaghetti squash until it's tender.
Remove the squash from the oven and top with any toppings you like. I like crisp shredded lettuce and chipotle sauce (vegan mayo, adobo sauce, lime juice, honey), but it would be delicious with salsa, avocado, or crumbled corn chips.
Recipe:
Total time: 1-1 1/2 hours | Serves: 2
Ingredients:
1 spaghetti squash
1 jalapeno, minced
1 white onion, minced
2 cloves garlic, minced
1 can lentils, rinsed and drained
Olive oil
2 tablespoons taco seasoning, store bought or homemade
2 tablespoons tomato paste
Salt & Pepper
Zest of 1 lemon
1 cup frozen corn
1/4 cup chipotle sauce, store bought or homemade
Shredded lettuce
1. Preheat the oven to 375 degrees.
2. Very carefully use a large, sharp knife to slice through the spaghetti squash lengthwise. Scoop out the seeds and place the squash, cut side up, on a sheet pan.
3. Drizzle each half with a little olive oil, then sprinkle on a pinch of salt and a pinch of taco seasoning. Place them in the oven.
4. While the squash bakes, heat two tablespoons of olive oil in a sauté pan and add the onion, garlic, and jalapeño. Saute for about five minutes, until the veggies start to become tender.
5. Add two tablespoons of taco seasoning to the pan, as well as a pinch of salt and two tablespoons of tomato paste. Stir everything together.
6. Pour 3/4 cup of water into the pan as well, stirring to combine with the tomato paste. Allow the mixture to simmer until it thickens slightly.
7. Add the lentils and corn to the sauce, and stir to combine.
8. Remove the squash from the oven after 20 minutes (this should be about the same time you finish the filling). Fill each half with half of the lentil mixture, then return the squash to the oven. Bake for another 40-60 minutes until the squash is tender.
9. Top the squash with any toppings you like, including chipotle sauce and shredded lettuce.