I had half of a spaghetti squash leftover from making spaghetti squash primavera, and was craving something spicy, so I made a spaghetti squash taco bowl!
- 1/2 large spaghetti squash
- 1 yellow or white onion, chopped
- 2 fresh jalapenos, minced
- 1 teaspoon olive oil
- 1 bell pepper (color of your choice), chopped
- 1 can fire roasted diced tomatoes, drained
- 1 cup corn, drained
- 1 can black beans, drained and rinsed
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1 teaspoon cumin
Note: This is fairly spicy! If you need to tone down the heat, deseed the jalapenos. You can also add only half the curry powder, paprika, and cumin.
- cilantro, diced
- green onion, diced
- greek yogurt (or sour cream)*
- shredded sharp cheddar cheese*
You could also use: lime wedges, avocado, extra jalapenos… !
*Leave off to make vegan
Preheat oven to 375°F
- Place the squash, uncut, on a baking sheet. Bake for 50 minutes. Take out of the oven, let cool for half an hour.
- Cut the squash in half. For this recipe, you’ll only need half (or you can double the recipe). Remove the seeds with a spoon or your fingers. Using a fork, scrape the sides of the squash, scooping out the “spaghetti.”
- In a large saucepan or pot, toss the jalapeno and onion in the olive oil. Cook over medium heat for about five minutes, until slightly softened.
- Add the bell pepper and continue to cook for another few minutes, until the bell pepper is slightly softened.
- Add the spaghetti squash, tomatoes, corn, beans, and spices. Stir until well combined.
- Cover the pot and simmer for ten minutes.
- Serve with lots of toppings. Make sure to stir your bowls up–the greek yogurt makes it nice and creamy!