No, not the one in the colorful headpiece looking like a Hawaiian banana! (Although keep bananas in mind. A delicious banana dessert is coming up later.) The one on the left. That's my brother-in-law standing with my sister Aimee during their honeymoon in Hawaii. Well, ex-brother-in-law now. Let's call him Derrick.
I credit Derrick for introducing me to spaghetti squash. And hail the holy gods of spaghetti squash, I'm glad he did!
Here's the quick version of the story. I went over to their house years ago for lunch, and Aimee was cooking up a creamy mushroom sauce that she told me was to be poured over spaghetti....squash, that is. Derrick was on one of those famous low carb/no carb diets at the time, and Aimee, being the good wife she is (yes, I'm biased....she is my sister, after all), was cooking something that fit into his particular diet. I was veeeeeeery skeptical, but I trusted her, and it turned out delicious. Never did she (or he) know that I would come to thank them for this.
So when I saw this recipe on Pinterest a few weeks ago, I was reminded of that meal in 2006 & promptly added it to my Pinterest boards & to our meal plan a couple of weeks ago.
Spaghetti Squash & Black Bean Mexican Bowl
Recipe & picture from Kalyn's Kitchen
If you've never had spaghetti squash in place of regular pasta, it's something you should definitely give a try. About 30 minutes in the oven, and you can literally shred the squash into these pasta-like strings. It looks & holds up exactly like pasta would. And it's waaaay healthier!
This dish is a delicious combination of spaghetti squash with a mexican theme! It starts with a spaghetti squash base, following by the layering of beans, salsa, avocado, tomato, onion, and cilantro. So easy & quick to make on a busy weeknight. It turned out amazing. Like the Easy Mini Nacho Pizzas I blogged about recently, this dish has tons of possibilities! Don't like mexican so much? Make it Italian instead with some pasta sauce & meatballs, if you're so inclined. Have yourself a little Indian bowl with some chickpeas, lentils, and Indian spices. Add some cheese & sour cream to the above recipe to make it vegetarian-friendly. Or fajita steak or chicken to make it even more authentically mexican. Lots & lots of possibilities, which is why I love this recipe. And each person can "design" their bowl however they want.
Easy. Healthy. Delicious. And best of all, it's vegan! It makes great leftovers, too. It's an easy workday lunch that pops really quickly into the microwave for a quick, warm lunch. Kellie and I both had it this way a couple more times as lunch leftovers.
That same night, I also made these delicious nuggets of deliciousness for dessert.
Baked Banana Wontons