Vegan Stuffed Spaghetti Squash
Indulge in these vegan stuffed spaghetti squash as you dig into tender strands of squash, generously filled with a mouthwatering blend of savory veggies and protein-packed goodness.
Servings: 2
Calories: 458kcal
Ingredients
- 1 Medium size spaghetti squash
- 2 Tbsp Olive Oil
- 1 Tsp Garlic Powder
- ½ Tsp Salt
- ¼ Tsp Black Pepper
Vegan Toppings
- 3 Tbs Vegan Mayo
- ¼ Cup Sweet Corn
- ¼ Cup Red Beans
- 3 Tbsp Onion (Chopped)
- 3 Tbsp Tomato (Chopped)
- 7-8 Pcs Black Olives (Sliced)
- 5-6 Pcs Pickled Jalapenos (Sliced)
- 1 Tbsp Vegan Parmesan
- 1 Tbsp Chili Garlic Sauce
Instructions
- Preheat your air fryer to 400°F (200°C).
- Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and pulp using a spoon. Brush the cut sides with a bit of olive oil and season with salt pepper and garlic powder.
- Place the seasoned spaghetti squash halves cut side down in the air fryer basket, ensuring they fit comfortably without overlapping. Roast for about 20-25 minutes, or until the flesh is tender and easily separated into strands with a fork.
- Once the spaghetti squash is done roasting, use a fork to gently scrape the flesh, creating "spaghetti" strands. Leave the strands inside the squash shells to create the "boats."
- To load the squash first add some vegan mayo and mix with squash strands. Next fill the spaghetti squash boats with sweet corn, red beans, chopped onion and tomatoes, pickled jalapeno, black olives, vegan parmesan, lemon juice and chili sauce. Mix well to evenly distribute the filling.
- Garnish with some fresh parsley and enjoy your delicious and wholesome vegan stuffed spaghetti squash.
Video
Nutrition
Calories: 458kcal | Carbohydrates: 57g | Protein: 6g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 1433mg | Potassium: 748mg | Fiber: 11g | Sugar: 26g | Vitamin A: 887IU | Vitamin C: 16mg | Calcium: 148mg | Iron: 2mg