spaghetti squash black bean mexican bowl

March 12, 2016 by Angie

I made this Mexican-style dish from Kalyn’s Kitchen recently. It’s a hot black bean mixture with avocado salsa served over roasted spaghetti squash strands. Robbie and I both loved it. We ate it all.

avocadoy beany goodness

My spaghetti squash wasn’t very large so the ratio of black beans/salsa to spaghetti squash is a little off. The deliciousness was unaffected.

spaghetti squash underneath

There it is! Spaghetti squash peeking out from underneath all the beans and veggies.

I followed her recipe pretty closely. The changes I made were I only halved the spaghetti squash instead of quartering it. It wasn’t big enough to require quartering and I really struggle to cut through them. I don’t have Vege-Sal so I used salt, as suggested. I skipped the green chiles and the green tabasco sauce. I don’t keep those things on hand and we don’t really like them anyway. The dish is very flavorful. I didn’t miss the things I omitted. Kalyn’s Kitchen did it again with a great, healthy recipe!

bowl!
Mmm, limey avocado.


1 Comment »

  1. So glad you enjoyed the recipe; thanks for the nice shout-out!

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