Vegan Spaghetti Squash Enchilada Bake

/ Vegan Recipes / By

Looking for a delicious and satisfying vegan recipe? This Vegan Spaghetti Squash Enchilada Bake might just become your new favorite. It’s a creative twist on traditional enchiladas and combines the goodness of spaghetti squash with zesty enchilada flavors. Perfect for a hearty dinner, this dish is not only wholesome but also packed with nutrients, making it an ideal choice for anyone seeking plant-based meals.

Imagine a dish that’s not only visually appealing but also bursting with flavor. This Vegan Spaghetti Squash Enchilada Bake takes simple ingredients and elevates them into a comforting meal that everyone at the table will love. With its gooey cheese alternative and savory enchilada sauce, your taste buds are in for a treat.

A Flavor-Packed Vegan Delight

Vegan Spaghetti Squash Enchilada Bake with black beans, corn, and vegan cheese on a rustic table.

This Vegan Spaghetti Squash Enchilada Bake features roasted spaghetti squash mixed with black beans, corn, and a rich enchilada sauce, all topped with a creamy vegan cheese. The taste is a delightful balance of savory, slightly spicy, and cheesy, making it a perfect comfort food option.

Ingredients

  • 1 medium spaghetti squash
  • 1 can black beans, drained and rinsed
  • 1 cup corn, frozen or fresh
  • 1 cup enchilada sauce
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup vegan cheese shreds
  • Fresh cilantro for garnish

Instructions

  1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
  2. In a large mixing bowl, combine the black beans, corn, enchilada sauce, chili powder, cumin, and season with salt and pepper.
  3. Once the spaghetti squash is cooked, use a fork to scrape out the strands into the mixing bowl with the bean mixture. Stir until well combined.
  4. Transfer the mixture into a baking dish and top with vegan cheese. Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
  5. Garnish with fresh cilantro before serving. Enjoy your Vegan Spaghetti Squash Enchilada Bake hot!

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes

Nutrition Information

  • Servings: 4 servings
  • Calories: 250kcal
  • Fat: 8g
  • Protein: 10g
  • Carbohydrates: 38g