Mexican Bowl Over Spaghetti Squash [Paleo, Vegan]

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Mexican Bowl Over Spaghetti Squash [Paleo, Vegan]Ingredients You Need for Mexican Bowl Over Spaghetti Squash [Paleo, Vegan]How to Prepare Mexican Bowl Over Spaghetti Squash [Paleo, Vegan] Mexican Bowl Over Spaghetti Squash [Vegan]

Mexican Bowl over Spaghetti Squash is a quick and easy plant-based and Paleo diet friendly recipe. It’s also gluten-free, dairy-free, corn-free, and soy-free. Don’t like spaghetti squash? You can also serve this on sprouted corn tortillas.

Mexican Bowl Over Spaghetti Squash [Paleo, Vegan]

Ingredients You Need for Mexican Bowl Over Spaghetti Squash [Paleo, Vegan]

4-6 Sprouted Grain Corn Tortillas
1 Cup Homemade Black Beans
1/2 Avocado
1/2 Package Grape Tomatoes
1 Garlic Clove, peeled and pressed
1 Lime, fresh squeezed
1 Handful Fresh Cilantro
Optional—1 Chili Pepper or Jalapeno pepper
Himalayan Salt, to taste
Ground Black Pepper, to taste

Optional Toppings

Picante Sauce or Salsa Fresca
Sliced Black Olives
Fresh or Frozen {thawed} Corn, roasted or boiled

How to Prepare Mexican Bowl Over Spaghetti Squash [Paleo, Vegan]

Preheat oven to 350ºF.
Cut spaghetti squash in half. Remove seeds. Place cut side down in roasting pan, add about an inch of water, bake 30-45 minutes or until squash is just tender, taking care not to overcook squash. Skip this step if using sprouted corn tortillas in place of squash.
In the meantime, cut avocado in half, pull one half off of pit, peel, and dice it. Add to bowl with fresh squeezed lime juice. Press garlic into bowl. Quarter grape tomatoes, add to bowl. Chop fresh cilantro, add to bowl. Mix all ingredients well, adding salt and pepper to taste. Set bowl aside and let vegetables marinate.
If using canned beans, rinse and drain. Optional, cut a few slices of chili pepper or jalapeno, reserve as garnish. Chop remainder of pepper, add to small bowl along with black beans. Add seeds and membranes for more heat.
Using an oven mitt, pick up one half of the squash and scrape squash into a bowl, using a large fork. Mix with nutritional yeast, salt, and pepper. Set aside. Divide between 2 serving bowls. Skip this step if using sprouted corn tortillas.
Top bed of spaghetti squash or tortillas with beans, then the tomato and avocado mixture, followed by additional chopped cilantro and hot pepper slices, if using. Add optional toppings of choice.
Choose from—salsa Fresca or picante sauce, sliced black olives, get creative. Serve after topping.