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Spaghetti Squash Black Bean Bowls

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


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 12 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
  • 23 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


  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!


  • Serving Size: 2
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