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.

Mexican Bowl Over Spaghetti Squash [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

2

Ingredients

  • 1 Large Spaghetti Squash
OR
  • 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

Preparation

  1. Preheat oven to 350ºF.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Choose from—salsa Fresca or picante sauce, sliced black olives, get creative.  Serve after topping.


Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. 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: http://cookbook-reviews.net/review-the-paleo-recipe-book/

Load More...