With black beans, peppers and corn, this easy southwestern spaghetti squash is seasoned with a mix of cumin, chili powder and paprika. It’s finished with diced avocado and cilantro.
We’re just getting into that time of the year when I have to make extra room in my pantry for cans. That includes canned tomatoes, of course, and canned beans. They are such a simple way to add protein to bulk up vegetarian and vegan dishes.
I absolutely love black beans in soups and salads, but they are also great paired with different varieties of roasted squash. That includes my butternut squash black bean quinoa and this southwestern spaghetti squash. Both have cumin and other dried seasonings along with cilantro.
And it is a fantastic base for a vegan main dish!
My favorite way to cook spaghetti squash is to roast it. All you have to do is slice one in half lengthwise and remove the seeds by scoping them out with a spoon. After that, drizzle the flesh with olive oil and season it with salt and pepper.
Then roast the squash halves cut-side down on a sheet pan in the oven. Once it is ready, you can use a fork to remove the flesh. By dragging the teeth of the fork, the squash will naturally come out in spaghetti-like strands.
Roasting does add some flavor, but in general spaghetti squash is pretty plain, so you can do a lot with it. This is such a great opportunity!
For example, don’t hesitate to create a lighter version of a pasta dish and swap out the noodles for spaghetti squash.
This is what you need for this vegan recipe:
You can store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, microwave the squash in 30-second blasts. After each one, I stir everything around in the bowl to distribute the heat.
Wait to add the avocado and more cilantro until the squash is out of the microwave. Think of them as the final garnish.
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Black Bean Soup
Loaded Southwestern Sweet Potatoes
Sheet Pan Sweet Potato Black Bean Quesadillas
Black Bean Roasted Pepper Frittata
One Pot Quinoa Chili
Sheet Pan Nachos
Very tasty… am going to add diced chicken breast next time 🙂
Great flavor! Will definitely make again!
I love this version of roasted spaghetti squash!