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While I am not a vegan, I do enjoy vegan meals when I have time to cook or when someone else is doing the work. (It's a commitment, you see.) One of my favorite cookbooks for vegan dishes is "Veganomigon". This is one recipe I've had great success with, which also doesn't take "too" much time out of your schedule to whip up. That is, once you cook the squash. Oh, and I recommend having someone else prepare the jalapenos unless you want to enjoy that sun-burned feeling inside your cuticles for the next 6-8 hours.
You'll need:
1 spaghetti squash around 3lbs
Salsa recipe:
1 cup chopped tomato
1 cup chopped pineapple, mango or papaya
1 avocado, cut into 1/2 inch chunks
1/4 cup chopped fresh cilantro
Juice from 1 lime
Bean mixture:
1 tablespoon vegetable oil
1 medium sized yellow onion, diced
2 jalepenos, seeded and chopped small (I suggest wearing gloves)
3 cloves of garlic, minced
2 teaspoons coriander seeds, crushed
1 1/2 teaspoons chile powder
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup red cooking wine
1 cup fresh or frozon corn
1 can black beans, drained and rinsed
First bake the squash. Preheat oven to 375. Cut the squash in half across its waist and scoop out the seeds. Prick the squash halves with a fork a few times. Fill a baking dish with 1/2 inch of water and place the squash cut side down into the water. Bake for 45 minutes and set aside.
While that's baking prepare the salsa!
Toss all the ingredients together and refrigerate.
Then prepare the bean mixture:
In a skillet over medium heat saute the onions and jalapeno for about 5 minutes. Add the garlic and coriander seeds and saute for 2 more minutes. Add the rest of the spices, salt, wine, and raise the heat for a couple more minutes. Stir often.
Lower the heat and add the corn, and beans and cook for 5 more minutes. Take the cooled squash and cut it in halves and shred and scoop it out into a bowl. Add the bean mixture and mix well. Divide this on plates and top with the salsa fresca.
Enjoy!
