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. 

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.

YUM!

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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