How do I prepare the spaghetti squash for this recipe?

Preheat your oven to 350 degreesF, cut the squash in half, remove seeds, and place cut-side down in a roasting pan with about an inch of water. Bake for 30-45 minutes until just tender, then scrape the strands into a bowl.

Can I make this dish without spaghetti squash?

Yes, the recipe offers an alternative of using 4-6 sprouted grain corn tortillas as the base instead of spaghetti squash.

What gives the avocado and tomato mixture its flavor?

The avocado and grape tomatoes are diced and quartered, then mixed with fresh squeezed lime juice, pressed garlic, chopped fresh cilantro, Himalayan salt, and ground black pepper, allowing them to marinate.

How can I add more heat to my Mexican Bowl?

You can chop a chili pepper or jalapeno, adding the remainder to the black beans and reserving slices as a garnish. For extra heat, include the seeds and membranes of the pepper.

What are some recommended optional toppings for this Mexican Bowl?

Optional toppings include picante sauce or salsa fresca, sliced black olives, and fresh or thawed corn that has been roasted or boiled.

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Mexican Bowl Over Spaghetti Squash
[Paleo, Vegan]

CP By: Carri Pattison

Author Bio

Aloha, my name is Carri Pattison, and I am the editor and owner of Organic... Read More

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A vibrant Mexican bowl featuring a bed of spaghetti squash topped with seasoned black beans, diced avocado, quartered grape tomatoes, fresh cilantro, and a lime wedge.

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Mexican Bowl Over Spaghetti Squash [Vegan]

Dairy Free

Vegan

Mexican Bowl over Spaghetti Squash is a quick and easy plant-based and Paleo diet friendly recipe. It's also gluten-free, dairy-free, corn-free, and soy-free. Don't like spaghetti squash? You can also serve this on sprouted corn tortillas.

Ingredients You Need for Mexican Bowl Over Spaghetti Squash [Paleo, Vegan]

1 Large Spaghetti Squash

4-6 Sprouted Grain Corn Tortillas
1 Cup Homemade Black Beans
1/2 Avocado
1/2 Package Grape Tomatoes
1 Garlic Clove, peeled and pressed
1 Lime, fresh squeezed
1 Handful Fresh Cilantro
Optional—1 Chili Pepper or Jalapeno pepper
Himalayan Salt, to taste
Ground Black Pepper, to taste

Optional Toppings

Picante Sauce or Salsa Fresca
Sliced Black Olives
Fresh or Frozen {thawed} Corn, roasted or boiled

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How to Prepare Mexican Bowl Over Spaghetti Squash [Paleo, Vegan]

Preheat oven to 350ºF.
Cut spaghetti squash in half. Remove seeds. Place cut side down in roasting pan, add about an inch of water, bake 30-45 minutes or until squash is just tender, taking care not to overcook squash. Skip this step if using sprouted corn tortillas in place of squash.
In the meantime, cut avocado in half, pull one half off of pit, peel, and dice it. Add to bowl with fresh squeezed lime juice. Press garlic into bowl. Quarter grape tomatoes, add to bowl. Chop fresh cilantro, add to bowl. Mix all ingredients well, adding salt and pepper to taste. Set bowl aside and let vegetables marinate.
If using canned beans, rinse and drain. Optional, cut a few slices of chili pepper or jalapeno, reserve as garnish. Chop remainder of pepper, add to small bowl along with black beans. Add seeds and membranes for more heat.
Using an oven mitt, pick up one half of the squash and scrape squash into a bowl, using a large fork. Mix with nutritional yeast, salt, and pepper. Set aside. Divide between 2 serving bowls. Skip this step if using sprouted corn tortillas.
Top bed of spaghetti squash or tortillas with beans, then the tomato and avocado mixture, followed by additional chopped cilantro and hot pepper slices, if using. Add optional toppings of choice.
Choose from—salsa Fresca or picante sauce, sliced black olives, get creative. Serve after topping.

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Comments:

Vicki says:

October 12, 2016 at 11:32 pm

How much nutritional yeast ? It’s not shown in the ingredient list.
Katie says:

May 12, 2015 at 4:49 am

This look absolutely delicious! Thank you for the recipe. i\’ll have to try this myself sometime soon!

The point of the Paleo diet is, and I feel some people forget this, to not only diet, but to eat delicious foods at the same time. It\’s the only diet I\’ve come across that cuts out food groups, yet still focusses on everyone\’s need to eat great food.

I\’m a real foodie, and would not survive on any other diet, but Paleo has been very good for me. I\’ve written about one of my favourite cookbooks: https://cookbook-reviews.net/review-the-paleo-recipe-book/
Cordy Scott says:

April 6, 2014 at 1:39 am

So good!! I love spaghetti squash