Vegan Spaghetti Squash and Black Bean Mexican Bowl Recipe

By cindyandmojo

Ingredients

• Spaghetti Squash Ingredients:
• 1 large spaghetti squash
• 1 tsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp Vege-Sal or a little salt
• Black Bean Mixture Ingredients:
• 2 tsp olive oil
• 1 large onion, diced small
• 2 tsp minced garlic
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 cans (15 oz) black beans
• 1 can (4 oz) diced green Anaheim chiles 1 can (14.5 oz) vegetable broth
• 2-3 tsp Green Tabasco Sauce (more or less to taste)
• Avocado Salsa Ingredients:
• 1 large avocado, diced
• 1 T + 1-2 T fresh squeezed lime juice
• 1 cup diced cherry or grape tomatoes
• 1/2 bunch cilantro, chopped fine
• 1 T olive oil
• Vege-Sal or salt to taste

Details

Servings 1
Adapted from yummly.com

Preparation

Step 1

Preheat the oven to 400. Spray a large baking sheet with non-stick spray. Cut the spaghetti squash into quarters and scrape out seeds, then rub the upper part of squash with a little olive oil, ground cumin, and Vege-Sal or a little salt. Roast squash until the strands pull apart easily, about 50 minutes.

Drain the cans of black beans into a colander placed in the sink and rinse well until no more foam appears. Let beans drain well. Heat the 2 tsps of olive in a medium sized non stick frying pan and saute onion over medium-high heat until it's starting to lightly brown. Add the minced garlic, ground cumin, and chile powder and saute 1-2 minutes more. Add the drained blace beans, can of diced green chiles, vegetable broth, and Green Tabasco Sauce to taste. Turn heat to low and let the mixture simmer while the spaghetti squash roasts.

Peel the avocado and dice into pieces about 1/2 inch across. Put avocado pieces into a medium sized bowl and toss with 1 tbsp lime juice. Dice tomatoes into small pieces and finely chop cilantro and add to the bowl with the avocado, then stir in the olive oil and 1 or 2 tbsps more lime juice. Season to taste with Vege-Sal or a little salt.

When the squash is done enough to easily shred apart into spaghetti-like strands, remove from the oven and let cool a few minutes. When squash has cooled just enough to handle , use a fork to pull the squash apart into a bowl. Check black bean mixture to make sure the vegetable broth has evaporated enough that the mixture is nearly dry (If not, cook a few minutes over higher heat as needed.)

To assemble the bowls, place 1/4 the spaghetti squash into the bottom of a serving bowl. Top with 1/4 the black bean mixture and a generous amount of salsa. Serve the bowls right away, with Green Tabasco Sauce or your favorite hot sauce to add at the table