roast the spaghetti squash preheat oven to 400°f. cut the spaghetti squash in half, scoop out the seeds, and rub the inside with 1 tbsp avocado oil, salt, and pepper. place cut side down on a baking sheet and roast for 50 minutes, or until tender and easily shredded. let cool slightly, then use a fork to scrape the squash into strands. set aside.

make the cheesy protein filling in a blender or food processor, combine tofu, dairy-free milk, white miso paste, tapioca starch, nutritional yeast, southwest/taco seasoning, garlic powder, onion powder, smoked paprika, lime juice, and salt. blend until smooth and creamy. taste and adjust seasoning as needed.

sauté the veggies heat 1 tbsp avocado oil (or more if needed) in a pan over medium heat. add diced bell pepper, roasted corn, black beans. sauté for 5-6 minutes, stirring occasionally, until the veggies are slightly tender. stir in chopped cilantro and southwest/taco seasoning, and salt. then remove from heat.

combine everything in a large mixing bowl or 9 x 13 casserole pan, combine the spaghetti squash, cheesy protein filling, and sautéed veggies.

assemble u0026 bake spread the mixture evenly in a greased baking dish. pour the remaining enchilada sauce over the top. sprinkle or drizzle with dairy-free cheese. bake at 375°f for 25 minutes until bubbly and melty. you can broil for a minute or so at the end.

serve u0026 garnish if the bake is a little watery when it first comes out of the oven, let it cool for 15-20 minutes. the moisture will naturally settle, and the texture will firm up as it cools. this also helps the flavors meld together even more! then top with dairy-free sour cream, avocado slices, and fresh cilantro.