In this recipe, I prepare a “Tex-Mex” version of spaghetti squash with bean chili. But you can also enjoy the noodle-like flesh with vegan bechamel, tahini dressing, herbal sauces or a simple vegan tomato sauce. Some simply eat the spaghetti pumpkin with salt, pepper, chopped parsley and a little cumin. Spaghetti pumpkins are easy to prepare and delicious. I’m in love!
1 spaghetti squash (about 2 kg)
2 tablespoons vegetable oil
100 grams of (red) onion (s)
1 can of kidney beans (about 165 grams drained weight)
4 tablespoons tomato paste
1 can of chopped tomatoes in their own juice
1 kl. TL agave syrup
1 teaspoon sweet paprika powder
A pinch of cumin (= half a tsp)
50 grams of baby spinach or fresh leaf spinach
1-2 tablespoons of lemon juice
60 grams of vegan taco chips (health food store)
For the cashew cheese
100 grams of cashew nuts (soak)
1 tsp hot mustard
3 tablespoons of yeast flakes
1 tbsp lemon juice
100 ml plant drink for dilution (for example almond drink or oat drink)
Spaghetti Squash à la Mexicana
Soak 100 grams of cashew nuts in water overnight or for four hours. If you want to accelerate this process, you can use hot water. Then, depending on the power of your mixer, also one hour of soaking time is enough. Preheat the oven to 200 degrees.
Wash pumpkin and cut in half. When the curry is halved, remove the seeds with a spoon and pick up. I will show you at the end of the recipe how to roast the seeds deliciously, if you like!
Put pumpkin with cut surface downwards (!) Into one or two casserole dishes and fill in water half to one centimeter high. This keeps the pumpkin meat juicy while cooking.
Place the spaghetti squash with the cut surface down in 1-2 casserole dishes and fill in about one centimeter of water
The water helps that the pumpkin stays nicely juicy.
Cook the pumpkin halves in an oven at 200 degrees Celsius for 35-37 minutes.
While the pumpkin is cooking in the oven, we can prepare further ingredients for the filling. Peel 1-2 (red) onions and dice. Place 1 can of kidney beans in a colander and rinse with running water.
Heat 2 tablespoons vegetable oil (I use coconut oil) in a pan. Steam the onion cubes in hot fat. Then add the washed beans, a tin of chopped tomatoes and 4 tablespoons tomato paste. Stir and simmer gently for 3-4 minutes. Season the bean chili with 1 teaspoon sweet pepper powder, a pinch of cumin, 1 teaspoon agave syrup, salt and pepper. Dilute the chili with approx. 100 ml of water and let the liquid simmer again. Finally, fold in 50 grams of washed baby spinach and let it fall together.
Refine the bean chili with a handful of fresh leaf spinach. Then take the chilli from the stove or let it cool down.
Halve the avocado, remove the kernel and dice the pulp. Season avocado cubes with 1 tbsp lemon juice and a pinch of salt and serve.
Sprinkle avocado with lemon juice and salt well. Drain the soaking water of the cashew nuts. Cashew nuts with 1 teaspoon of mustard, 3 tbsp. Yeast flakes, 1 tbsp lemon juice, a large pinch of salt and pepper and 100 ml vegetable drink in a blender.
The spaghetti pumpkins should be cooked after 35-37 minutes. You also recognize it when the shell starts to turn brown and a little bit starts to turn brown. Normally, if the oven was preheated, you can rely on the pumpkin halves being cooked after 35 minutes. The stove can remain switched on.
Carefully remove the casserole dishes from the oven. Lift the pumpkin halves out of the mold with two forks and place them on the work surface upside down. Scrape the flesh spaghetti-shaped from the sides to the middle from all sides.
Now spaghetti is made from our spaghetti squash. Then salt the pumpkin spaghetti and then mix the bean chilli with the spaghetti. Then spread the cashew cheese over the pumpkins. Put the spaghetti squash back into the oven and lightly fry the cashew cheese.
Pour the water out of the casserole dishes. Put the filled pumpkin halves back into the mold and bake again at 200 degrees Celsius until the cashew cheese takes on a little color. That takes about 10 minutes.
Put the pumpkins on a plate and serve with avocado cubes and chips.
We recommend for you: Easy Vegan Thai Soup with Chilli