What a fun twist on the classic spaghetti and meatballs! I really enjoy working with traditional recipes and finding ways to get creative with them. This meal is completely plant based and is very easy to make.
First, I roasted a spaghetti squash at 400F until it was tender. Then, I set this aside to cool.
Then, I made the sauce – I used a jar of my favorite sauce and added some mushrooms that were sautéed in red wine and garlic, mmm!
For the lentil patties and parmesan, see the recipe below…
- Olive oil
- 1 clove garlic, minced
- 1 flax egg (1 Tbls flax plus 3 Tbls water)
- 1 1/2 c lentils, cooked
- 1 Tbls Italian seasoning
- 1 Tbls tomato paste
- 5 Tbls cashew parmesan (see below)
- bread crumbs
- In a food processor, pulse all ingredients together until ingredients reach a dough-like consistency. I had to use about 1/4 c of breadcrumbs because my mixture was too wet
- Scoop about a tablespoon of the mixture and form into a patty. Add oil to a skillet and fry each side of the patty
- Once the patties have slightly browned, put them on a cookie sheet and bake at 350F for 15 minutes
- 3/4 c raw cashews
- 3 Tbls nutritional yeast
- 3/4 tsp salt
- 1/4 tsp garlic powder
- Pulse everything in a food processor until you reach a desired texture.
Tacos are an incredibly versatile dish. You can keep it traditional with your protein asada or you can get creative and add new veggies, like spaghetti squash.
What I loved about this meal is that it was ready in less than 30 minutes. If you bake your spaghetti squash the night before, all you need to do the next night is marinate and heat the squash. I added corn to my squash, but you can add peppers, onion, beans, etc. I hope this recipe inspires you to get creative the next time you are craving tacos!
- 1 spaghetti squash, roasted, set 2 cups aside
- Olive oil
- 1 tsp chipotle sauce, if you like more heat, add 1 chipotle pepper
- ½ tsp cumin
- ¼ tsp coriander
- ½ tsp chili powder
- 2 cloves garlic, minced
- ½ c to 1 c vegetable broth or water
- 1 c corn
- ½ c black beans
- Salt and pepper to taste
- Corn tortillas and toppings of your choice (cilantro, red onion, avocado, fresh lime, pico de gallo)
- Make the spaghetti squash ahead of time. Slice squash in half, scoop out the seeds* and coat inside of squash with olive oil, salt and pepper. Roast flesh side down at 400 F until fork tender. Set aside to cool. Pull squash out using a fork.
- In a skillet, sauté olive oil, spices and garlic. After 3-5 minutes, add ½ c of broth or water
- Next, add the spaghetti squash, corn and beans into the marinade. Cover and let cook for 10 minutes or until warm.
- Season as necessary. Heat the tortillas, add the butternut squash filling to each taco and garnish with desired toppings