Even though the rain is pouring outside, we are staying bright and sunny with these crave-worthy spaghetti squash bowls!
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?!
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.
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
- Preheat oven to 400 degrees F.
- Cut the squash in half and scoop out the seeds with a spoon, like a pumpkin.
- 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.
- 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.
- 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.
Recipe via The Glowing Fridge