A delightful vegan, dairy-free, egg-free, gluten-free vegetable side dish that forms the perfect accompaniment to the main course.
Boil the spaghetti squash (see how to do this, read Tips on Using Spaghetti Squash). When the spaghetti squash is cooked through, remove it carefully from the pot and let is cool/drain in a colander. Then cut the spaghetti squash in half and remove the inner strand-like flesh with a fork into a large bowl.
Alternatively, you can roast the spaghetti squash. To do so, first preheat the oven to 350 degrees F. Next, wash the outer surface of the spaghetti squash and then cut the spaghetti squash into 1 inch rings. There is no need to scoop out the seeds yet. Place these cut rings on a baking sheet lined with aluminum foil, then lightly brush the cut surface of the rings with a tiny bit of olive oil (about 2 teaspoons total for all the butternut squash rings). Bake in the oven for 40-45 minutes or until cooked through. Remove the baking sheet from the oven and let the spaghetti squash rings cool before removing the seeds, and scooping out the strands into a large bowl using a fork.
While the squash is being cooked in the pot of water (or roasted in the oven), heat a teaspoon of olive oil in a separate large saucepan. Once hot, throw in the minced garlic to fry. When the garlic pieces are browned, remove the toasted chopped garlic to set aside in a bowl.
Using the same saucepan, add in 1 tablespoon of olive oil into the pan. Then put the frozen or fresh corn into the pan to cook on a low-medium fire stove setting. Cook the corn until it is golden and toasted (takes approximately 10-15 minutes), stirring occasionally.
Add the salt, ground black pepper and garlic powder to the spaghetti squash strands in the bowl and mix until combined. Let the spaghetti squash sit to marinate with the seasonings at least 10 minutes.
Finally, add in the shredded marinated spaghetti squash strands and the toasted garlic pieces back into the saucepan to combine with the toasted corn kernels. Stir to combine well.
After a few minutes, when the spaghetti squash strands are heated through, taste the combined mixture and adjust seasonings as needed. Serve warm and enjoy!
If you like, towards the end of the cooking process you can add in a tablespoon of coconut oil or vegan margarine for a more buttery feel and texture. Feel free to also add in another protein-rich source like toasted pine nuts, cooked black beans or roasted pumpkin seeds/sunflower seeds. Sprinkle some vegan 'cheese' shreds on top for a finishing touch!