SPAGHETTI SQUASH BOWLS

Even though the rain is pouring outside, we are staying bright and sunny with these crave-worthy spaghetti squash bowls!

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This dish has it all: creamy avocado mash, crunchy red cabbage, nutrient dense beans and sweet-as-can-be corn. All on top of a bed of low-carb, delicious spaghetti squash. What could be better?!

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It's beyond simple to make! Start off by roasting your spaghetti squash to get it nice and tender. After it's done, let the squash cool for about 10 - 15 minutes, then rake it with a fork to get its spaghetti-like texture. After that, simply mix all the filling ingredients and avocado mash and add it to the squash bowls. And voila! You've got a simple, flavor-bursting dish to share with your family and/or friends. 

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Ingredients

One large spaghetti squash, halved (and scooped; seeds removed)

1/3 cup water

Black bean filling - 

1 15 oz. can of black beans, drained and rinsed

1 cup sweet corn (frozen works great!)

1 cup thinly sliced red cabbage

2-3 tablespoons chopped green onion, green and white parts

1/4 cup chopped fresh cilantro

1/2 lime juiced, or to taste

pinch of sea salt, to taste

Avocado mash - 

1 ripe avocado, mashed

1/2 lime, juiced, or to taste

1/4 teaspoon cumin

Pinch of sea salt and pepper

 

Instructions

  1. Preheat oven to 400 degrees F.
  2. Cut the squash in half and scoop out the seeds with a spoon, like a pumpkin.
  3. Fill a roasting pan with 1/3 cup water. Lay the squash cut side down in pan and bake for 35-40 minutes or until soft and tender.
  4. Meanwhile, in a medium-sized bowl, mix together all ingredients for black bean filling. Next, in a small bowl, mash the avocado and mix in all ingredients for Avocado Mash.
  5. Remove squash from oven and let cool for 5 minutes. Scrape the squash with a fork to resemble spaghetti noodles, then fill with Black Bean Filling and top with avocado mash.
  6. Enjoy!

Recipe via The Glowing Fridge