Description
Here's a super easy Spaghetti Squash Bake that only requires a few ingredients and is bursting with flavor. A complete and balanced meal that can be easily made vegan!
Ingredients
Scale
1 medium spaghetti squash
1 15.5 ounce can black beans, rinsed and drained
1 cup jarred salsa
1/2 tsp salt
1/2 tsp chili powder blend
4 eggs (for a vegan option, use tofu or vegan chorizo)
1/4 cup crumbled feta cheese (for a vegan option, use vegan cheese or vegan ricotta)
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper
- Cut one end of the spaghetti squash(so you can have a flat base to stand it on) and cut it in half lengthwise. Using a spoon, scrape out the seeds
- Place both halves cut side down on the baking sheet and bake for 45 minutes
- Remove the squash from the oven and let it cool until it's safe to handle. Using a fork, scrape off the strands and place them in a large bowl. Add the black beans, salsa, salt, and chili powder and mix well
- Divide the mixture into 4 individual baking dishes. Crack an egg in the middle of each baking dish (or add a slice of tofu or polenta) and sprinkle the feta or vegan cheese over each baking dish
- Bake for 35 minutes or until the egg is cooked to desired consistency
- Prep Time: 5 minutes
- Cook Time: 80
- Category: Entree
- Method: Baked
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 individual baking dish
- Calories: 250
- Sugar: 6
- Sodium: 1252
- Fat: 8
- Saturated Fat: 3.2
- Unsaturated Fat: 3.8
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 10
- Protein: 15
- Cholesterol: 194