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

Preparation

  1. Slice in half your spaghetti squash and remove the seeds

  2. Cover with oil and garlic salt if you like and bake at 400F for about 35 min

  3. In a mixing bowl, add sautéed mushrooms/cactus(optional), cooked beans, fresh carrots, cilantro, and tomato

  4. 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)

  5. Add your veggies to the spaghetti squash “bowls,” top it off with the sauce, avocado, and enjoy warm

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