Spaghetti Squash Fiesta Bowls

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!

Ingredients:

FOR SPAGHETTI SQUASH

1 large spaghetti squash, halved, seeds removed

1 tbsp avocado oil

Salt and pepper to taste

FOR FILLING

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)

Directions:

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.