Spaghetti Squash & Mexican Black Bean Bowl

Spaghetti Squash & Mexican Black Bean Bowl

Makes: 4 servings


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 (Or use 2-3 cups cooked black beans)
1 can (4 oz.) diced green chilies
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 (may use fresh-frozen lime juice)
1 cup diced cherry or grape tomatoes
1/2 bunch cilantro, chopped fine
1 T olive oil
Salt to taste


Preheat the oven to 400F/200C. 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 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 teaspoons of olive oil 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, 1 teaspoon ground cumin and 1 teaspoon ground chili powder and saute 1-2 minutes more. Add the drained black 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 tablespoon 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 tablespoons more lime juice. Season to taste with 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.

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