I very loosely referenced Eating Bird Food for this one. The list of changes is so long, so I went ahead and skipped keeping track of them. In January, I declared 2020 the year of spaghetti #squash. Feels appropriate to wrap up the year with a little more.
Serves: 4 | Time: 50 min
Ingredients
Spaghetti Squash
1 large #SpaghettiSquash
Beyond Sausage Mix
1 small yellow onion, chopped
2 cloves garlic, minced
1 lb Beyond Sausages, diced up to resemble ground meat
1 15 oz can black #beans, drained and rinsed
¼ cup fresh chopped cilantro
2 tbsp tomato paste
1 small #jalapeño, chopped
½ teaspoon chili powder
¼ teaspoon pepper
¼ teaspoon salt
Avocado Crema
1 ripe #avocado
1/4 cup or more of almond milk
2 tbsp lime juice
1/4 cup cilantro
Instructions
Preheat the oven to 400F. Line a baking sheet with parchment paper or a silpat. Cut the far edges off of the spaghetti squash and then cut it in half. Scoop out the seeds. Rub with the chili infused olive oil. Place halves flesh side down on the baking sheet. Pop it in the oven for 35-40 min.
Meanwhile, maybe 25 min into the squash baking, heat lime infused EVO over medium heat in a large skillet. Add onion and garlic. Sauté for 5 minutes. Add the Beyond Sausage and Northwoods Fire seasoning and sauté 7 minutes more. Add remaining sausage mix ingredients. Mix well, keep on low heat until the spaghetti squash is ready.
Remove squash from oven, and let it cool for about 5 minutes. While it cools, make your avocado crema by blending all of the ingredients in a Vitamix or Ninja Bullet. Set aside.
Once the squash cools a bit, use a fork to shred the flesh of the squash into spaghetti strands. Scoops strands into bowls. Top with sausage mix. Add a dollop of avocado crema. Enjoy!