Spaghetti Squash Black Bean Mexican Bowl
Spaghetti Squash Black Bean Mexican Bowl features spicy black beans and tomato-avocado-cilantro salsa in a delicious bowl meal. This recipe is not that low in carbs, but it’s delicious if you feel like a splurge once in a while!
This delicious Spaghetti Squash Black Bean Mexican Bowl is especially for all the vegetarians trying to eat healthy in January. But if you’re not a vegetarian, switch out the black beans in this recipe for some browned ground beef and it can be a delicious low-carb recipe as well! And this recipe is a close cousin to the Greek Salad Spaghetti Squash Bowl I made during the summer, and it’s a perfect option for South Beach Dieters as well.
Jake and I both thought this was amazing, especially with a double dose of the Green Tabasco Sauce (affiliate link) we’re both so fond of!
What ingredients do you need for this recipe?
- spaghetti squash
- olive oil
- ground cumin (affiliate link)
- Vege-Sal (affiliate link), or a little salt
- Minced Garlic (affiliate link)
- ground cumin (affiliate link)
- chili powder
- canned black beans
- canned diced green chiles
- canned vegetable broth
- Green Tabasco Sauce (affiliate link)
- fresh squeezed lime juice
- cherry tomatoes
How to make this recipe:
(Scroll down for complete printable recipe.)
- Cut the squash into quarters, scrape out seeds, rub with a tiny bit of olive oil and some seasonings, and roast at 400F/200C until the strands separate easily.
- Drain 1 cans of black beans into a colander placed in the sink and rinse well with cold water until no more foam appears. Let beans drain well.
- Saute the onions in a little olive oil until they start to brown. Then add Minced Garlic (affiliate link), ground cumin (affiliate link), and chile powder and saute 1-2 minutes more.
- Add a can of diced green chiles, 1 can vegetable broth, and a generous amount of Green Tabasco Sauce (affiliate link), and let the mixture simmer on low heat while the squash cooks.
- To prepare the salsa, dice a large avocado into bite-sized pieces and toss with 1 tablespoon of olive oil. (This keeps the avocado from turning brown.) Cut cherry or grape tomatoes into small pieces until you have enough to make a cup.
- Chop up 1/2 bunch of fresh cilantro, or more, if you’re a huge cilantro fan.
- Stir the salsa ingredients together, then stir in 1 tablespoon olive oil and 1-2 more tablespoons of lime juice, plus a little salt or Vege-Sal (affiliate link).
- After about 50 minutes, take the squash out of the oven and let cool enough to shred apart with a fork.
- Then use a fork to scrape off the strands into a bowl, discarding the skin. The beans are ready when all the liquid is cooked down.
- To assemble bowls, put 1/4 of the spaghetti squash into the bottom of a bowl. Top with 1/4 of the black beans mixture. Then add a generous amount of the salsa mixture.
- Serve right away, with Green Tabasco Sauce (affiliate link) or your favorite hot sauce to add at the table.
Make it a Meal:
I think Spicy Mexican Slaw with Lime and Cilantro would be a nice vegan side dish for this if you want a bigger meal.
More Meatless Ideas with Spaghetti Squash:
Greek Salad Spaghetti Squash Bowl ~ Kalyn’s Kitchen
Vegan “Spaghetti” with Cherry Tomatoes ~ In Good Taste
Spaghetti Squash and Chard Gratin ~ Kalyn’s Kitchen
Broccoli and Spaghetti Squash Noodle Bowl with Peanut-Miso Sauce ~ Taste Space
Twice-Baked Spaghetti Squash with Pesto and Parmesan ~ Kalyn’s Kitchen
- 1 medium spaghetti squash
- 1 tsp. olive oil
- 1/2 tsp. ground cumin
- 1/2 tsp. Vege-Sal or a little salt
- 2 tsp. olive oil
- 1 onion, diced small
- 2 tsp. minced garlic
- 1 tsp. ground cumin
- 1 tsp. chili powder
- one 15 oz. can black beans (see notes)
- one 4 oz. can diced green Anaheim chiles
- one 14.5 oz. can vegetable broth
- 2 tsp. Green Tabasco Sauce (more or less to taste)
- 1 large avocado, diced
- 1 T + 2 T fresh squeezed lime juice (I used my fresh-frozen lime juice)
- 1 cup diced cherry tomatoes
- 1/2 bunch cilantro, chopped finely (or more if you’re a big cilantro fan)
- 1 T olive oil
- Vege-Sal or 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 (affiliate link), and Vege-Sal (affiliate link) or 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 cook 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 cook 1-2 minutes more.
- Add the drained black beans, can of diced green chiles (affiliate link), vegetable broth, and Green Tabasco Sauce (affiliate link) 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 (I used my fresh-frozen 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 2 tablespoons more lime juice. Season to taste with Vege-Sal or 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.
If you have black beans in the freezer, use 1 3/4 cups cooked black beans. I used to make this with two cans black beans, so use more beans if you prefer.
If this makes more than you will eat at one meal, ingredients can be refrigerated separately and then reheated and combined the next day, but it’s definitely better freshly made. I don’t think it would last more than overnight in the fridge.
Recipe was created by Kalyn and inspired by Greek Salad Spaghetti Squash Bowl.
Amount Per Serving: Calories: 343Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 1605mgCarbohydrates: 46gFiber: 16gSugar: 11gProtein: 11g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Dried beans are a low-glycemic ingredient, but they’re a limited food for Phase One of the original South Beach Diet so limit serving size for this Spaghetti Squash Black Bean Mexican Bowl as indicated in the recipe if you’re eating this for Phase One. If you want to make this a low-carb recipe, skip the black beans and replace with browned ground beef.
Find More Recipes Like This One:
Use Bowl Meals to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.