Spaghetti Squash Fiesta Bowls
Updated: May 7
These Spaghetti Squash Fiesta Bowls are stuffed with veggies, mushrooms and beans then topped with buffalo sauce. They make for a healthy and super delicious vegetarian meal!
FOR SPAGHETTI SQUASH
1 large spaghetti squash, halved, seeds removed
1 tbsp avocado oil
Salt and pepper to taste
2-3 tbsp avocado oil
1/2 small red onion, chopped
1 medium red bell pepper, chopped
1 handful organic shiitake mushrooms, chopped
1 (15-oz.) can black beans
1 tsp cumin powder
1 tsp garlic powder
1 tsp paprika
Salt to taste
2 tbsp freshly chopped green onions (optional)
2-3 tbsp Buffalo Sauce (I use Tessemae’s)
Preheat oven to 425°F. Drizzle cut sides of spaghetti squash with oil and season with salt and pepper. Place cut side down on a large, rimmed baking sheet. Roast until tender, 35 to 40 minutes. Let cool slightly. Using a fork, break up squash strands.
Meanwhile, make filling: In a large skillet over medium heat, heat avocado oil. Add onion, mushrooms and bell pepper and cook until soft, about 5-7 minutes.
Stir in black beans, and season with cumin powder, garlic powder, paprika, and salt to taste.
Cook for another 2-3 minutes.
Fill each spaghetti squash with veggie and bean mixture and top with buffalo sauce.
Garnish with green onions and serve.