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

• 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 

1. 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.
2. Place halves cut side down on a baking tray and bake for 50 minutes until flesh is tender.
3. 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. 
4. 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.
5. 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. 
6. Fill squash bowls with mixture and top with cashew cheese sauce. Garnish with chopped cilantro!