• Prep Time: 15 minutes
  • Cooking Time: 60 minutes
  • Serves: 4 servings

Spaghetti Squash Cakes, Avocado Jalapeno Aioli, Peanut Butter Mole Beans, Mexican Slaw.

  • Recipe Submitted by on

Category: Mexican, Beans, Squash

 Ingredients List

  • 1 medium spaghetti squash, halved lengthwise, seeds removed. You will need 3 cups shredded to make the cakes
  • 1/2 cup of vidalia onion, diced
  • 1 tablespoon of garlic, minced
  • 15 ounces can black beans, rinsed and drained
  • 15 ounces can pinto beans, rinsed and drained
  • 4 ounces can diced green chilies
  • 1/2 cup canned whole peeled tomatoes
  • 1 cup of red cabbage, thinly sliced
  • 1 cup of celery, thinly sliced
  • 1 cup of carrots, peeled and thinly sliced
  • 2/3 cup quinoa flakes
  • 2/3 cup of panko
  • 1 teaspoon of canned chipotle sauce
  • 1 tablespoon raw cacao powder
  • 1 tablespoon pure maple syrup
  • 1 1/2 lime, juiced
  • 1/2 of an avocado
  • 1/4 cup cilantro
  • 1/4 jalapeno

 Directions

1. For the squash cakes (makes 8 cakes): Preheat oven to 400 degrees F. Place squash, cut sides down, on a non-stick baking sheet. Roast until tender, about 40 minutes. Let cool slightly on a wire rack, about 10 minutes.Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Allow to cool thoroughly. Once cooled, add quinoa flakes, panko, 6 tbsp Earth Balance Mindful Mayo, chipotle sauce and season with salt and pepper to taste. With your hands form mixture into 8 equal cakes. Heat a large skillet over medium heat with 1 tbsp Earth Balance Coconut Spread. Add cakes to skillet and fry 5-7 minutes per side until golden brown, lowering heat if necessary.

2. For the Peanut Butter Mole Beans: Heat 1 tbsp. Earth Balance Vegan Buttery Sticks over medium heat in a non-stick skillet. Reduce heat to medium-low; add onions and sauté, stirring often, for 5 minutes. Add garlic and continue to sauté for an additional 5 minutes. Reduce heat to low if it starts to burn. Add green chilies, 1 cup vegetable stock and stir. Bring to a simmer and cook on low for 1 minute. Remove from heat. Add mixture to a food processor or blender with cinnamon, cumin (1/4 tsp), Earth Balance Natural Peanut Butter, raw cacao powder, maple syrup and whole peeled tomatoes. Puree until smooth. Transfer mixture to medium sauce pan. Add pinto and black beans. Bring to a simmer and continue to cook, uncovered on medium-low for 5 minutes. Season with sea salt and black pepper, to taste.

3. For Mexican Slaw: Combine Cabbage, Celery, Carrots, and juice of 1 lime, 1/4 tsp cumin and stir. Season with sea salt and black pepper, to taste. Refrigerate for 1 hour and serve.

4. For Avocado Jalapeno Aioli: Combine1/2 cup of Earth Balance Mindful Mayonnaise, 2 tbsp. Earth Balance Soymilk, ½ an avocado, juice of ½ a lime, ¼ cup of cilantro and a 1/4 jalapeno in a food processor and puree until smooth. Chill in the refrigerator for a minimum of one hour. Serve.

5. To serve: Place two cakes on a plate and drizzle with avocado jalapeno aioli. Serve with a side of peanut butter mole beans and mexican slaw.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?