Spaghetti Squash Casserole-Vegan-Gluten Free

We’ve been making entrees with Spaghetti Squash lately, as our family is trying to limit the starches. So I had an idea for a Southwest Lasagna type dish. I was thinking Green Chiles, Black beans, maybe some Vegan cheese and red enchilada sauce. Do green chillies and red sauce go together?  I liked it this way, but I really don’t know if I’m violating some culinary rule! If you don’t think so either make a green sauce or use red chillies.

I was slightly worried about the sweetness of the squash and that there was nothing to soak up all the liquid. I wanted a dish with that could with stand a fork and not have to be eaten with a spoon! So I decided to add my version of a Veggie Crumble, that worked very well. This took approximately 2 hours to make, so it is a bit time consuming but a very nice dish to add to our menu. It is Vegan and Gluten Free. 

Recipe

Preheat an over to 350F

Red Sauce-adapted from this AllRecipes post

1TBS Olive Oil
3 Cloves of Garlic minced
8 oz tomato sauce
1/2 tsp salt
1/2 tsp oregano
 1/2 tsp cumin
2 tsp chili powder
1/2 tsp salt
1/2 tsp black pepper
1 tsp dried parsely
1 1/2 cups water
3TBS Fresh Salsa  

Sautee the minced garlic in the olive oil for approximately 2 minutes, then add the seasonings, salsa and water and bring to a boil, then reduce heat and allow to simmer for 20 min.

Casserole 

1 medium sized Spagetti squash
1 half medium sized Cauliflower
3 Celery stalks
2 medium sized Carrots
1 medium sized Onion
1 16oz Can Organic black beans
1 4oz can of sliced green chillies
1 cup Cooked Quinoa
2 tsp Chile Powder
1/2 tsp Salt
1/2 tsp Black pepper 
2 TBS olive oil 
1 cup Grated Vegan Cheese 

While the red sauce is simmering take a spaghetti squash and cut in half length wise, clean out the seeds and place meat side down along with pieces of cauliflower(I drizzle a bit of olive oil on each cauliflower piece) on a cookie sheet and place in the preheated oven for around 45 min. You will be able to pierce the skin of the squash easily with a fork.

Check the simmering red sauce and make sure it’s not burning or boiling too hard, should be just simmering or turn off if it’s been going longer than 15min. While the squash is in the oven mince the onion in a food processor and place in a cast iron pan/skillet to start to soften in 1TBS olive oil. Then place the Carrots and Celery in the food processor and mince that as well. Add the minced celery and carrots to the onions and allow them all to cook down, add the salt, pepper and chili powder. Allow to soften together for about 10 min on medium/low heat. Add 1 cup of cooked Quinoa and mix all together and add 1 more TBS olive oil. I turned up the heat a little bit and allow this to slightly brown and then turn to get an even brown all over. 

The Spaghetti Squash should be finished by now. This recipe used only one side of the spaghetti squash, I scooped out the other side and placed it in a container for use later on in the week! Scrape out the insides of the one side you’re using and place half of it in the bottom of a casserole dish and spread it out. Add enough red sauce to cover the spaghetti squash noodles, then layer half the green chiles, half black beans, and half the brown carrot/quinoa mixture. Cover with grated Vegan Cheese. Add another layer with the rest of the Spaghetti Squash, Black Beans, Green Chillies, Carrot/quinoa/ Red Sauce(note I didn’t use all the sauce in the casserole I kept a little to add when served if necessary) and Vegan Cheese. Add the roasted cauliflower around the edges. 

Place back in the oven at 350F for 35 minutes or until heated all the way through and the cheese is mostly melted. 

Edit: No reason one couldn’t add ground turkey or grass-fed beef instead of using the Quinoa, beans, etc. 

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