Spaghetti Squash Veggie Medley with Roasted Chipotle Corn Sauce

Name: Spaghetti Squash Veggie Medley with Roasted Chipotle Corn Sauce
Ingredients: oil and garlic salt; mushrooms/cactus(optional); cooked beans; fresh carrots; cilantro; and tomato; 1 cup of roasted sweet corn; a big spoon of vegan mayo or tahini; one lemon; turmeric; chipotle pepper salt; paprika; and New Mexico chili pepper; spaghetti squash; avocado

VeganVegetarianSauces and CondimentsDinnersLunchDairy-freeGluten-freeOven

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Aaron V Macneil

14 recipes

Ingredients

oil and garlic salt
mushrooms/cactus(optional)
cooked beans
fresh carrots
cilantro
and tomato
1 cup of roasted sweet corn
a big spoon of vegan mayo or tahini
one lemon
turmeric
chipotle pepper salt
paprika
and New Mexico chili pepper
spaghetti squash
avocado

Preparation

Slice in half your spaghetti squash and remove the seeds
Cover with oil and garlic salt if you like and bake at 400F for about 35 min
In a mixing bowl, add sautéed mushrooms/cactus(optional), cooked beans, fresh carrots, cilantro, and tomato
To make our sauce blend about 1 cup of roasted sweet corn, a big spoon of vegan mayo or tahini, one lemon, turmeric, chipotle pepper salt, paprika, and New Mexico chili pepper (blend until smooth)
Add your veggies to the spaghetti squash “bowls,” top it off with the sauce, avocado, and enjoy warm

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