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.
- 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.
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.
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!