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MEXICAN BOWL OVER SPAGHETTI SQUASH
MEXICAN BOWL OVER SPAGHETTI SQUASH
Mexican bowl over spaghetti squash is a quick and easy plant-based and Paleo diet friendly recipe. It is gluten-free, dairy-free, corn-free, and soy-free. Don’t like Spaghetti Squash? You can also serve this on sprouted corn tortillas.
INGREDIENTS—makes 2 servings, double recipe for a family of 4
- 1 Large Spaghetti Squash
OR
- 4-6 Sprouted Grain Corn Tortillas, like Food For Life Brand
- 1C Homemade Black Beans, get the recipe here or 1-14.5 oz. Can, rinsed & drained, NOTE: PALEO DIET OPTION—omit black beans, use extra vegetables
- 1/2 Avocado
- 1/2 Package Grape Tomatoes
- 1 Garlic Clove, peeled & pressed
- 1 Lime, fresh squeezed
- 1 Handful Fresh Cilantro
- Optional—1 Chili Pepper or Jalapeno pepper
- Himalayan Salt, to taste
- Ground Black Pepper, to taste
OPTIONAL TOPPINGS—
- Picante Sauce or Salsa Fresca
- Sliced Black Olives
- Fresh or Frozen {thawed} Corn, roasted or boiled
- 0% Fat, Plain Greek Yogurt or Light Sour Cream, if not on a dairy-free diet
- Grated Cheese, if not on a dairy-free diet
DIRECTIONS—preheat oven to 350ºF. Cut spaghetti squash in half. Remove seeds. Place cut side down in roasting pan, add about an inch of water, bake 30-45 minutes or until squash is just tender, taking care not to overcook squash. Skip this step if using sprouted corn tortillas in place of squash. In the meantime, cut avocado in half, pull one half off of pit, peel, and dice it. Add to bowl with fresh squeezed lime juice. Press garlic into bowl. Quarter grape tomatoes, add to bowl. Chop fresh cilantro, add to bowl. Mix all ingredients well, adding salt and pepper to taste. Set bowl aside and let vegetables marinate. If using canned beans, rinse and drain. Optional, cut a few slices of chili pepper or jalapeno, reserve as garnish. Chop remainder of pepper, add to small bowl along with black beans. Add seeds and membranes for more heat. Using an oven mitt, pick up one half of the squash and scrape squash into a bowl, using a large fork. Mix with nutritional yeast, salt, and pepper. Set aside. Divide between 2 serving bowls. Skip this step if using sprouted corn tortillas. Top bed of spaghetti squash or tortillas with beans, then the tomato and avocado mixture, followed by additional chopped cilantro and hot pepper slices, if using. Add optional toppings of choice. Choose from—salsa fresca or picante sauce, 0% fat, plain Greek yogurt, light sour cream, shredded cheese, sliced black olives. Serve after topping.