Mexican Spaghetti Squash Bowls

Happy Taco Thursday! In honor of the national holiday, National Guacomole Day (this past Saturday), I’ve decided it’s the perfect time to share this recipe. 

It is easy to fall in a rut with spaghetti squash because as the name conjures, my first go to is to drench it in marinara and eat with meatless meat balls. However, the spaghetti squash is the perfect base for making a bowl meal. Instead of going with traditionally Italian flavors, I decided to make it into a Mexican inspired bowl. This one is filled with veggies, cashew cheez, and beans. Even my mom, who isn’t a big fan of the squash, loves this recipe!

Ingredients

Serves 2

1 Spaghetti Squash 

2 Tbs Cumin 

Avocado or Olive Oil 

Cashew Cheez Sauce (see recipe at the bottom)

4 Tbs Pico de Gallo (store bought or homemade)

4 Tbs Guacomole (store bought or homemade)

1/2 cup Black Beans

Optional: 

Tomatoes 

Romaine Lettuce 

Instructions

  1. Cut the spaghetti squash vertically in half. Scoop out the seeds and throw them away. Lightly cover the squash with oil ( I use an avocado oil mister, but olive oil works too) and sprinkle salt, paprika, and cumin on the squash halves.
  2. Bake the squash in the oven for 45 minutes at 350 degrees or until the squash is tender. I bake the squash face down and put a bit of water on the pan that I bake it on. In the last 15 minutes of cooking, I’ll flip the squash over so that it can get a nice golden color on it.
  3. Place the squash on a plate or bowl and fill with toppings. I put the salsa and guacamole in first, then the beans, and next I top with lettuce, tomatoes, and a drizzle of cheez sauce.

Cashew Cheez Sauce Recipe

Ingredients

1 Cup of Raw Cashews (soaked overnight)

1/2 of a Lemon Juiced

2 1/2 TBS Nutritional Yeast

1/2 tsp Garlic Powder

1/4 Cup of Water

Salt and Pepper to taste

Instructions

  1. Soak the cashews in water over night or if you have no foresight like me, cover the cashews in water and microwave for 5 minutes and let the cashews sit in the microwave for 30 minutes after. They will be soft enough to blend.
  2. Drain the cashews and place into a food processor or blender with all of the ingredients.
  3. Blend until smooth. It should be the consistency of hummus.

(Cashew cheese adapted from The Full Helping’s recipe)

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