Spaghetti squash mexicana

Originally, this post was featured on my cousin Pattie’s blog, but I figured the recipe was too good to withhold from my regular readers.

On that note, I share with you: Spaghetti squash mexicana

Now I’m not sure if a black bean & avocado salsa qualifies a dish as Mexican…but that’s the name I’m going with :)

As the colder months set in, I’m constantly trying to find a way to marry what’s seasonal and local (on the East Coast) with flavors that are familiar from my upbringing (on the West Coast). 

I’m not sure which I like more, Mexican food or squash, but as a vegan from the Golden State, it can be hard to come by authentic Mexican food in the concrete jungle that is Manhattan…unless you make it yourself.

So here’s a vegan dish that combines two of my favorite foods.

Ingredients:

  • 1 spaghetti squash (see how to cook it here)
  • 1/2 cup chopped tomato
  • 1/2 cup black beans
  • 1/4 an avocado (cut into chunks)
  • 1/2 cup sweet corn
  • 1 tsp lime juice
  • 1/2 medium yellow onion
  • 1 clove garlic
  • 2 tsp chili powder
  • 1/4 tsp cinnamon
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1 tsp hot sauce

First, bake the squash.  I posted a full tutorial on how here, but basically you cut the squash in half, de-seed it, and bake it in the oven (@ 350 degrees) until it’s tender (easy to pierce with a fork).

To prepare the salsa, toss together the avocado, corn, tomato, black beans and the lime juice

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In a separate pan, sauté onion and garlic in a bit of extra virgin olive oil and then add the seasonings.  After the onion/garlic mix is done, add it to the original bowl and mix.

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YUM!

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Plate over a heaping portion of spaghetti squash, and enjoy.  I especially love how the Mexican flavors soak into the squash.  It’s like a salsa fresca pasta, with neither salsa nor pasta!  I’m particularly partial to the chili powder and black bean combo.  Hope you give it a shot because it’s so simple to prepare, but tastes far more complex.  Enjoy!

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24 thoughts on “Spaghetti squash mexicana

  1. Averie (LoveVeggiesAndYoga)

    “avocado, corn, tomato, black beans and the lime juice. “–right there you have the makings of awesomeness. Add the spagh squash, totally in like flynn.

    p.s. Retreat in San Diego info is up. Hopefully it will be a 30 min Southwest flight for you by then :)

  2. m.e.

    oh this recipe looks and sounds so good,
    i m really gonna have to try it as soon as i m able to find a spaghetti squash!
    thank you for sharing:)

  3. blissfulbellas

    YUMMM! i just got a spaghetti squash over the weekend and usually just make it with some pasta sauce but this looks fab! definitely gonna think outside of the box and do this! Cant wait! :D
    -Lena

  4. elise

    the combo of cinn with chili pepper is so crazy its ridic good. i definitely encourage outside of the box toppings for spag squash!

  5. elise

    once you find one, it will last forever…just cook it all at once and then freeze the noodle “guts” in a bunch of different tupperwares. then you can use them one at a time as you want.

  6. carolinebee

    UGHHHHH i don’t even wanna TALK about the gross lackage of mexican food here in Boston!! Ahhh drives me nuts :) This sounds amazing- the seasoning are definitely keyyyy, i just buy the taco seasoning pack haha everyone in socal would be horrified!

  7. Lara (Thinspired)

    Gah! Spaghetti squash is one of my favorite foods of the moment (in addition to hummus!). I only ever have it with marinara sauce though, so this would be such a nice change!

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