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    Spaghetti Squash Black Bean Bowls

    Oct 31, 2016 • Luteal Phase, Main Dish, Menstrual Phase

    Jump to Recipe·Print Recipe
    Spaghetti Squash Black Bean Bowls. Get your low-carb chipotle bowl fix with these crazy healthy (and delish!) bowls that are vegan, gluten free and oil free. A must-try!!! #spaghetti #squash #vegan #chipotle #bowls

    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!

    Spaghetti Squash Black Bean Bowls.
    Spaghetti Squash Black Bean Bowls
    Spaghetti Squash Black Bean Bowls. Get your low-carb chipotle bowl fix with these crazy healthy (and delish!) roasted spaghetti squash bowls. Vegan, gluten free, oil free and light yet comforting and filling! #spaghetti #squash #vegan #chipotle #bowls
    Spaghetti Squash Black Bean Bowls
    Spaghetti Squash Black Bean Bowls. Get your chipotle bowl fix with these crazy healthy, crazy good roasted spaghetti squash bowls. Vegan, gluten free, and oil free! Totally satisfying, yet light and filling at the same time! #spaghetti #squash #vegan #chipotle #bowls
    Print
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    Spaghetti Squash Black Bean Bowls

    • Author: Shannon Leparski
    • Prep Time: 10
    • Cook Time: 40
    • Total Time: 50
    Print Recipe
    Pin Recipe

    Description

    Spaghetti Squash Black Bean Bowls. Get your chipotle bowl fix with these crazy healthy, crazy good roasted spaghetti squash bowls.


    Ingredients

    Scale
    • 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

    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!


    Nutrition

    • Serving Size: 2

    Did you make this recipe?

    Tag @theglowingfridge on Instagram and hashtag it #theglowingfridge

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    Spaghetti Squash Black Bean Bowls. Get your chipotle bowl fix with these crazy healthy, crazy good roasted spaghetti squash bowls. Vegan, gluten free, and oil free! Totally satisfying, yet light and filling at the same time! #spaghetti #squash #vegan #chipotle #bowls

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    • Spicy Black Bean BurgersSpicy Black Bean Burgers
    • Spicy Magic Green SauceSpicy Magic Green Sauce
    • Spicy Vegan Black Bean SoupSpicy Vegan Black Bean Soup
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    Reader Interactions

    Comments

    1. Lucy

      February 04, 2017 at 12:21 pm

      So… there’s an extra line at the bottom of the directions, correct? After the first enjoy, you say to mix in sauted veggies, top with sauce and… enjoy! ??

      Reply
      • Shannon Leparski

        February 04, 2017 at 1:57 pm

        Hi Lucy,

        I fixed that extra sentence in the recipe… thanks.

        Reply
    2. Gem (breakfastandsalads)

      November 02, 2016 at 11:17 pm

      I thought I was over my pumpkin/squash cravings until I saw your photos. I recently made miso pumpkin soup, totally irrelevant to this picture but it was soooo delicious. Will have to try out your recipe here, it looks filling and nutritious for lunch!

      My recipe for the miso pumpkin soup in case you are interested:
      https://breakfastandsalads.wordpress.com/2016/10/27/healing-miso-pumpkin-soup/

      Reply
    3. Erika

      November 02, 2016 at 7:55 pm

      Matt and I LOVE spaghetti squash dinners, especially in the winter. I will totally have to give this a try. We’re trying to do more veg/vegan meals each week!!

      PS: great job on the editing skillz!

      Reply
    4. Gabriella Pacifico

      November 01, 2016 at 7:14 am

      Looks delish! I think I’ll try this tonight! (I think the last sentence is a type-o)

      Xx Thanks for sharing, girly!
      Gabriella
      pastelsandpastries.com

      Reply
    5. Brittney

      October 31, 2016 at 7:41 pm

      Your photo’s look great Shannon!! I am also learning Lightroom and all of its amazing features!
      Recipe looks delicious, I will have to try it out soon!
      -Brittney

      Reply

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    SHANNON Leparski

    SHANNON Leparski

    Hi! I'm Shannon, a Certified Hormone Specialist and plant based blogger living in Chicago. I help women heal their bodies bodies from the inside out and balance their hormones naturally through a plant based diet and lifestyle. Let me guide you through it, so you can glow from within and feel the best you've ever felt!

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    Shannon is a health enthusiast and plant based nutrition advocate, living in Chicago. She studied Health and Fitness at Purdue University and loves everything about the plant based vegan lifestyle, especially creating colorful, nourishing, happy hormone recipes in her kitchen. Read More…

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