Nachos are such a great food! But I’m not a huge fan of the feeling I get after eating them, especially with corn chips. Corn chips and I don’t really get along. I think it’s the acidity… and the fact that they are deep fried just makes things worse for my stomach. Ick. I normally just stick to a nice burrito bowl. But was super intrigued to give nachos a try when I saw this at the store:
Beyond Meat came out with came out with some “beef” crumbles. I was intrigued as I generally stay away from soy and don’t have gluten… which avoids every current taco-like crumble on the market. But these are soy free, gluten-free, vegan (of course) and non-gmo. And they are packed with protein! Not to mention delicious.
There are a few different steps with this, but it can come together in about an hour and a half. Not much prep time, just a lot of spaghetti squash cooking time. If you make the cheeze sauce ahead of time, it makes things go much more quickly.
Spaghetti Squash Nacho Noodles (serves 2)
1 small spaghetti squash
1 cup of Beyond Meat crumbles
1 red pepper, chopped
1 jalapeño, chopped
2 handfuls of spinach, chopped
*See below for Nacho Cheeze Sauce & Enchilada Sauce.
Start cooking your squash. Preheat the oven to 375. Cut the squash in half, remove the seeds and place it in a glass dish filled with a bit of water and cook for about an hour. Start making the nacho cheeze once the squash is cooking.
When there is only about 30 minutes left to cook the squash, start chopping your veggies and make your enchilada sauce. Heat a wok on medium heat and once hot, add a bit of oil and cook the “beef” crumbles for 5-7 minutes (according to package directions). Once cooked, set aside, but keep your wok on medium heat and add the bell & jalapeño peppers. Once they are soft, add the spinach and the enchilada sauce and sautée until the spinach wilts a bit.
Once the squash is cooked, rake it with a fork and scoop out the stringy spaghetti noodles. Now it’s time to make your nacho noodle plate. Start by spooning the noodles on your plate first, then the enchilada veggies, “beef” crumbles and some of the nacho cheeze stuff (I did 2 tbsp per plate). I finished it off by adding some of the fresh, chopped tomato. I stopped here, but I think it would be great to add some vegan sour cream or guac and some fresh cilantro.
Nacho Cheeze Sauce (this makes a lot for leftovers, great as a kale chip sauce!)
1 cup of cashews, soaked 4-8 hours
1 red bell pepper
1/2 cup of nutritional yeast
1/4 tsp each of paprika, chili powder, salt
the juice of 1/4 of a lime
a pinch of cayenne
a splash of liquid smoke (optional)
Drain the cashews and put all of the ingredients in the blender and blend until smooth and creamy.
Enchilada Sauce (just enough for 2 nacho noodle plates)
2 tbsp of tomato paste
1 tbsp of warm water
Stir the water & paste up and then add whatever spices you have on hand that would go well with this. I added a dash of garlic powder, chili powder, paprika, cayenne & coriander.