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This southwestern vegetarian dish is delightfully delish. With black beans, it is packed with high protein sitting on a bed of low carb spaghetti squash
I’ll be honest… I love anything Mexican. However, many traditional dishes are loaded in calories and grease. So, I need to find healthy vegan versions that I began to crave over time.
This is a simple and easy dinner recipe.
This vegetarian spaghetti squash dinner combines high protein black beans, green pepper, tomatoes, and spices. Of course, you can spice it up with green chiles if you prefer. Finished with your favorite taco toppings of cilantro, cheese, avocado, or olives.
This is a kid-friendly winner in our house.
- Spaghetti Squash
- Black Beans – In most of the recipes on Simple Food Bliss, you will find directions to use dry beans. But, it is easy to substitute canned beans.
- Bell Pepper – any color pepper will work. I tend to go with orange or green to give the dish more visual color.
- Canned Tomatoes – you can use salsa in a pinch, too!
- Green Chile – to your taste preference
- Mexican Seasoning – simple combination of garlic, cumin, oregano, red pepper, and paprika
- Optional Toppings – Cilantro, avocados, cheese, or black olives.
Dinner Cost: $7.50-8.50
How to Make Vegetarian Mexican Spaghetti Squash
This is a two part recipe.
First, you must make the spaghetti squash.
The great news is there are many ways to make spaghetti squash. However, you need a quality knife to be able to easily cut the squash and not cut yourself. See the recipe card for my favorite knifes.
Personally, I prefer to bake it in the oven or grill it on the Traeger.
Next, it is quick and easy to pan fry all of the ingredients. Another option is to cook everything on a sheet pan as well.
Once both parts are cooked, then it is time to serve the dish.
Place the pulled spaghetti squash on the bottom of the plate. Then, add the black bean mixture. On top, add your favorite taco toppings to bring the vegetarian dish together.
How to Freeze:
This is a great recipe to freeze.
While you can freeze spaghetti squash, it takes a few extra steps and can become soggy if left in the freezer to long.
So, I freeze the black bean mixture.
It is easy to double the recipe and freeze the other half for a later date. Then, when you are ready to make dinner, cooking spaghetti squash is very hands off and can even be cooked in the crockpot.
- Spaghetti Squash
- 1 Tbsp Olive oil
- 1 cup Onion, chopped
- 1 Bell Pepper, diced
- 1 can Diced Tomatoes
- 1.5 cups cooked Black Beans or 1 can of Black Beans
- 4 oz green chiles, optional
Cook Spaghetti Squash
- Cut spaghetti squash in half.
- Remove all of the seeds and discard.
- Season with olive oil with dashes of salt and pepper.
- Set on a baking sheet face down.
- Bake spaghetti squash for 40-50 minutes at 400 degrees.
Cook Mexican Black Bean Mixture
- Heat olive oil in saute pan.
- Add onion and cook for 3 minutes.
- Add bell pepper and Mexican seasoning. Cook for additional 2 minutes.
- Add remaining ingredients - black beans, tomatoes, and green chiles. Heat until warm.
- Simmer on low until the spaghetti squash is cooked.
- Place shredded pieces of spaghetti squash on a plate or bowl.
- Add Mexican black bean mixture.
- Top with favorite optional taco toppings.
This is a great recipe to freeze extra of the Mexican black bean mixture for another meal!
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 192Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 69mgCarbohydrates: 35gFiber: 10gSugar: 8gProtein: 9g