Lately I have been trying to be a lot more mindful, especially with my time. It seems as if the older I get, the less minutes and hours there are in my day. Life has been whipping my tail lately and it all seems like such a blur. So, to help slow things down I decided to make this super easy vegan squash bowl. It's what 'Make Me Mindful' means to me right now.
I've noticed a lot of times that I tend to make vegan cooking a lot more of a task than it needs to be. Sometimes when it comes to food, the simpler - the better. And that couldn't be more accurate with this wonderful all inclusive plant based bowl that doesn't even require one dish to be made messy in the process of cooking it!
I've made a lot of spaghetti squash dishes in my past. It's been one of my most favorite versatile vegetables out there for a good long while now. It's great for replacing noodles, rice, well... just about anything. I've even seen it used to make crusts for pizzas and quiche.
What I love most about it, other than it's endless options, is how easy it is to prepare. Half it, clean it, add some Earth Balance Original Buttery Spread with some salt and pepper and you're basically done; less than an hour baking and you've got a perfectly cooked squash to do with what you please.
Today I was in the mood for enchiladas, I mean... when am I not? So, I thought I would try making my spaghetti squash into an enchilada style vegan bowl of amazingness. Um, yum! Eating plant based meals doesn't have to be complicated or take up much time at all. It's all about being more mindful.
This Vegan Spaghetti Squash Enchilada Bowl is the perfect mindful meal in so many ways. It's simple, meatless, guilt free, and for me the best part is the very little hands on time that it requires for such a flavorful bowl. Even if you aren't a vegetarian or vegan, this is a delicious all inclusive power packed meal that's great for a weeknight dinner!
What's better is that this dish is hearty enough so that you likely won't notice, and certainly won't mind, that it's meatless (if you are a carnivore or have one in your life.)
Vegan Spaghetti Squash Enchilada Bowl
Servings: 2 • Size: 1 'Bowl' • Calories: 270 • Fat: 12.3 g • Carb: 34.9 g • Fiber: 9.7 g • Protein: 10.7 g • Sugar: 5.2 g • Sodium: 1028.5 mg
1 (3 Lb.) Spaghetti Squash
2 Tsp. Earth Balance Original Buttery Spread, Divided
1/2 C. No Salt Added Black Beans, Drained & Rinsed
1/2 C. Whole Kernel Frozen Corn, Thawed
1 Roma Tomato, Diced
1/2 C. Red Medium Enchilada Sauce
1 C. Vegan Shredded Cheese
Preheat the oven to 375 degrees F. and line a baking sheet with foil; set aside.
Cut the spaghetti squash in half and scoop out the pulp to discard or use for another purpose.
As a side note: Baked squash seeds are great!
Set each half of the cleaned squash on the prepared baking sheet and add 1 Tsp. buttery spread to the middle of each squash.
Season with salt and pepper to taste.
Place in the oven to bake for 45 minutes or until the meat of the squash is fork tender.
Once done, remove from the oven and allow to cool enough to handle.
Use a fork to scrape the insides of the squash into spaghetti like strands.
Top each of the squash bowls with 1/4 C. black beans, 1/4 C. corn, half of the diced tomato, 1/4 C. enchilada sauce, and 1/2 C. of the cheese.
Place back into the oven to bake for another 5-10 minutes or until the cheese has melted.
Remove from the oven and enjoy right away!
Feel free to top with any guacamole, avocado, a dairy-free plain yogurt, or green onions.
This is a sponsored conversation written by me on behalf of Earth Balance. The opinions and text are all mine.