Winter squash is now in season! This is a very satisfying meal you can make and store for later, or pack for lunch. What is it about food in a squash bowl that makes us so happy??
Vegetarian, Vegan, Paleo & Whole30 compliant
Makes: 4 bowls
Prep time: 25 | Cook time: 50 | Total time: 1hr 15 min
2 medium spaghetti squash
1 Tbsp avocado, olive, or coconut oil
1 lb chicken, cooked & diced OR substitute 1 can of black beans, drained/rinsed
1 (16 oz) jar of salsa
2 Tbsp avocado, olive, or coconut oil
1 bell pepper, diced
1 red onion, sliced
1 cup fresh cilantro, chopped finely
1 tsp cumin
salt & pepper to taste
2 jalapenos, cored and sliced (optional)
6 green onions, sliced (optional)
Bake the spaghetti squash:
Preheat oven to 375* F.
Cut the squash in half, removing stem & seeds (careful - use a small knife to score, then a big knife to finish the job. You'll enjoy this recipe more without a trip to the ER.)
Place face-down in a glass dish with 1-in of water & bake 35 minutes
While the squash is roasting, prepare filling:
Saute the red onion for a few minutes, then add peppers and jalepeno.
Season with salt/pepper + cumin, then cook to desired softness, about 7-10 minutes.
Place in a separate bowl.
Scrape about 3/4 of the squash into a dish.
Layer the filling inside - chicken, then pepper/onion, salsa, and cilantro.
Add a layer of spaghetti squash back on top, then add another layer of filling. Sprinkle green onion on top.
Bake to warm through if needed.
Top with a big scoop of guacamole or sliced avocado* and DIG IN!!
*The original recipe calls for cheese.