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!Print
Spaghetti Squash Black Bean Bowls. Get your chipotle bowl fix with these crazy healthy, crazy good roasted spaghetti squash bowls.
- one large spaghetti squash, halved (and scooped; seeds removed)
- 1/3 cup water (or 1–2 tablespoons olive oil, rubbed on inside of squash)
Black Bean Filling
- 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.
- Serving Size: 2