Recipe via Hungry, hungry hippie; image via Jess S.
Here is my pretty crappy picture of an EXCELLENT meal I made yesterday. I rarely do vegan (not for any reason) but this was delish. I added about a 1/3 a cup of finely chopped multi colored pepper that I sauted with the onions and garlic and instead of mixing the avocado into the salsa, I cut it up and served it on top. Thanks to Thera W. for posting the recipe to our Facebook page! ~Jessica
Ingredients
1 spaghetti squash (see how to cook it here)
1/2 cup chopped tomato
1/2 cup black beans
1/4 an avocado (cut into chunks)
1/2 cup sweet corn
1 tsp lime juice
1/2 medium yellow onion
1 clove garlic
2 tsp chili powder
1/4 tsp cinnamon
1/2 tsp cumin
1/2 tsp salt
1 tsp hot sauce
Method
1. Bake the squash by cutting it in half, deseeding and baking at 350 until tender and easy to pierce with a fork.
2. To prepare the salsa, toss together the avocado, corn, tomato, black beans and the lime juice.
3. In a separate pan, sauté onion and garlic in a bit of extra virgin olive oil and then add the seasonings. After the onion/garlic mix is done, add it to the original bowl and mix.
4. Plate over a heaping portion of spaghetti squash, and enjoy.