Time for crazy good fiesta-in-your-mouth Spaghetti Squash Black Bean Bowls.
Protein-rich black beans, fire-roasted corn, crunchy cabbage, fresh cilantro, lots of lime juice and the best avocado mash to top it off.
Healthy much? I think so… and more than simple enough too.
Spaghetti squash is always a big hit because it’s super easy to roast, minus the chopping it in half part (that’s a real arm workout), and puts a healthy spin on any recipe without adding carbs. I definitely do not follow a low-carb diet but rather a low-fat plant based diet. There are times though when I crave something filling and satisfying like pasta – but not as heavy – so these Spaghetti Squash Black Bean Bowls are PERFECT for those times. Plus, I know many of you follow different lifestyles. We all have to do what works for us, but this is a low-carb way to get your chipotle bowl fix! Check out my popular Spicy Kale and Quinoa Black Bean Salad too for a healthier chipotle burrito bowl at home.
This recipe works for everyone because it’s vegan, gluten free, oil-free and made with real, whole food ingredients. Normally, when I think of spaghetti squash recipes, I think of savory with some type of tomato sauce (like my tuscan kale and white bean spaghetti squash) but this delish recipe takes on different chipotle-inspired flavors, which I love!
All you do is roast the spaghetti squash face down in a roasting pan (or baking sheet) with just enough water to line the bottom of the pan, for about 40 minutes. You could also rub the squash with olive oil but I opted to make these oil-free. While the squash is roasting, you can make the black bean filling and avocado mash to pull it all together.
I found fire-roasted at Trader Joe’s in the frozen section that just I heated up but you can use any kind of corn, canned or frozen.
These Spaghetti Squash Black Bean Bowls are best served the day of but I ended up with leftovers that were refrigerated and heated up the next day. I scooped out the spaghetti and transferred it to a glass container – then added the extra filling in along with it. You may want to spritz a little lime juice on the extra avocado mash to keep it from browning but I think it’s just as yummy, if not better, the next day!
- one large spaghetti squash, halved (and scooped; seeds removed)
- 1/3 cup water (or 1-2 tablespoons olive oil, rubbed on inside of squash)
- 1 15 oz. can of black beans, drained and rinsed
- 1 cup fire-roasted corn (or canned/frozen sweet corn)
- 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
- 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.
- Mix in the sautéed veggies then add desired amount of pasta sauce on top along with optional breadcrumbs.