Southwestern Spaghetti Squash and Black Bean Bowl

Southwestern Black Bean Bowl w/ Spaghetti Squash | Clean Eating Recipes

Spaghetti Squash has to be one of the coolest veggies around. All you have to do is mic it or cook it for a bit, and it literally shreds with a fork into a slightly crunchy and sweet base that is low in calories, filling, delicious, AND makes an awesome pasta substitute!

This is a vegetarian recipe with a bean-base, but if you are a die-hard carnivore, you can drop the avocado or some of the beans and sub in your meat of choice to still keep it low in calories and full in deliciousness!! My husband made this with some grilled chicken and it turned out fantastic!

If you enjoy this recipe, please comment below!

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Southwestern Spaghetti Squash & Black Bean Bowl

Southwestern Black Bean Bowl w/ Spaghetti Squash Ingredients (makes 4 Servings)

  • (1) Spaghetti or Orangetti Squash
  • (1) Medium Onion, Chopped
  • (1) Red Bell Pepper, Chopped
  • (2) 15 Oz Cans Black Beans, Drained
  • (2) Cloves Garlic, Chopped
  • Olive Oil
  • (1) Tsp Chili Powder
  • (1) Tsp Cumin
  • (1) Tsp Sea Salt
  • (1/2) Cup Vegetable Broth
  • (1) Red Onion, Chopped
  • (1) Medium Avocado, Chopped
  • (1/4) Cup Lime Juice
  • (4) Cups Cherry Tomatos
  • (1/4) Cup Cilantro (I ran out, and used Basil instead)

Southwestern Black Bean Bowl w/ Spaghetti Squash – Cooking Directions

Heat the oven to 350 Degrees. Cut the squash lengthwise. This can be tricky but using a very sharp knife makes this much easier – and it can also help to microwave the spaghetti squash for 3 or 4 minutes first. Do not cook for long uncut – without cutting it, the pressure could get high inside and pretty much explode your squash. Don’t do that. 🙂

Once the squash is cut, place face-down in a glass baking dish with about 1/2″ of water at the bottom, and bake for 45 – 50 minutes, or until tender.

Let the squash cool for a few minutes, then carefully shred with a fork into a bowl. The squash should almost magically just turn into spaghetti in front of you.

Heat 1 Tbsp olive oil in a saucepan over medium high heat. Add the yellow onion and bell pepper and cook until tender, about 5 minutes.

Add the garlic, beans, cumin, chili powder, broth and red pepper sauce (if you like it spicy). Bring to a boil, then reduce heat to low and simmer for 10 minutes, stirring regularly.

To make the Avocado topping, combine the avocado, red onion, lime juice, tomatoes, and cilantro in a bowl, stir gently to mix.

Divide squash into four bowls evenly. Top evenly with the bean mixture and the avocado salsa.


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