Southwestern Stuffed Spaghetti Squash


  • 2 spaghetti squash
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 small red bell pepper, diced
  • 1 jalapeno, diced
  • 4 green onion, chopped
  • 1 can black beans, rinse and drained
  • 1 can kidney beans
  • 1 can corn kernels
  • 1 teaspoon cumin powder
  • 1/2 cup cilantro chopped, extra for garnishing
  • 1 teaspoon salt
  • 1/2 teaspoon Cayenne pepper, optional


Cashew Cheese Sauce

(blend all ingredients in blender)

  • ½ cup water
  • ¼ cup raw cashews, soaked for 30 minutes
  • ½ lemon juiced
  • ¼ cup red bell pepper, chopped
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon onion, chopped
  • 1 garlic clove
  • 1 teaspoon salt



  • Preheat oven 400 degrees F. Slice squash in half lengthwise from stem to base. Remove seeds along with membranes and discard using a spoon, being careful not to remove the flesh.
  • Place halves cut side down on a baking tray and bake for 50 minutes until flesh is tender.
  • Remove from oven and allow to cool enough to handle, about 30 minutes. Then remove strands by using a fork to pull on the flesh. Set aside and reserve squash bowls.
  • Heat large skillet with oil or water and sauté onion until soft, about 4 minutes. Add garlic, bell pepper, green onions and cook stirring for 2 minutes.
  • Add black beans, corn, cumin, cilantro, sea salt, and cayenne pepper, stir to combine and cook for 1 minute. Add the squash strands stirring until fully combined.
  • Fill squash bowls with mixture and top with cashew cheese sauce. Garnish with chopped cilantro!