North African Spiced Vegan Spaghetti Squash Casserole

This North African Spiced Vegan Spaghetti Squash Casserole is a flavorful and hearty plant-based dish. The combination of spices, beans, and roasted spaghetti squash creates a satisfying and nutritious meal. It's perfect for those seeking a delicious vegan casserole with a North African twist.

Ingredients:

• 1 large spaghetti squash, halved and seeds removed
• 1 can 15 oz chickpeas, drained and rinsed
• 1 can 15 oz black beans, drained and rinsed
• 1 cup diced tomatoes
• 1 cup diced bell peppers mixed colors
• 1 cup diced red onion
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• Salt and black pepper to taste
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• Juice of 1 lemon
• 2 cups tomato sauce
• 1 cup vegetable broth
• 1 cup vegan cheese, shredded

Instructions:

Preheat oven to 400F 200C

Place the spaghetti squash halves on a baking sheet, cut side up

Drizzle with olive oil, season with salt and pepper, and roast for 40-45 minutes or until tender

In a large skillet, heat olive oil over medium heat

Add garlic, red onion, and bell peppers

Saut until softened

Add chickpeas, black beans, diced tomatoes, cumin, coriander, smoked paprika, cinnamon, salt, and black pepper

Cook for 5 minutes

Stir in tomato sauce and vegetable broth

Simmer for an additional 10 minutes

Using a fork, shred the roasted spaghetti squash into strands

Add the squash strands to the skillet and mix well

Stir in lemon juice, fresh cilantro, and parsley

Transfer the mixture to a baking dish

Top with vegan cheese

Bake in the oven for 20 minutes or until the cheese is melted and bubbly

Remove from the oven and let it cool slightly before serving