Guest Post by Elise at Hungry Hungry Hippie: Spaghetti Squash Mexicana

Mexican Spaghetti Squash

Mexican Spaghetti SquashFrom Patti: Elise of Hungry Hungry Hippie is my ‘lil cousin. She’s vegan, a voracious food blogger, and a cardiac RN in NYC. On top of that, she and Kyle are getting married next summer.  My rule in life?  Always ask such “Type A’s” for favors like guest posts while I go on a stress-free vacation. Here is hers, thanks E!

From Elise: I’m not sure if a black bean & avocado salsa qualifies a dish as Mexican…but that’s the name I’m going with 🙂 As the colder months set in, I’m constantly trying to find a way to marry what’s seasonal and local (on the East Coast) with flavors that are familiar from my upbringing (on the West Coast).

I also haven’t decided which I like more, Mexican food or squash, but as a vegan from the Golden State, it can be hard to come by authentic Mexican food in the concrete jungle that is Manhattan…unless you make it yourself.  So here’s a vegan dish that combines two of my favorite foods.

Spaghetti Squash Mexicana from Hungry Hungry Hippie 

  • 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

First, bake the squash.  I posted a full tutorial on how here, but basically you cut the squash in half, de-seed it, and bake it in the oven (@ 350 degrees) until it’s tender (easy to pierce with a fork).

To prepare the salsa, toss together the avocado, corn, tomato, black beans and the lime juice.

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.

Plate over a heaping portion of spaghetti squash, and enjoy.  I especially love how the Mexican flavors soak into the squash.  It’s like a salsa fresca pasta, with neither salsa nor pasta!  I’m particularly partial to the chili powder and black bean combo.  Hope you give it a shot because it’s so simple to prepare, but tastes far more complex.  Enjoy!

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{ 4 comments… read them below or add one }

1 Sugar Jones January 8, 2010 at 9:30 am

This looks absolutely delicious!! I love spaghetti squash, but have run out of ways to feed it to my family. I’m totally making this tonight.

2 Bettie January 7, 2010 at 8:38 am

Sounds Yummy!! Can’t wait to try this. I cook spagetti squash in the microwave and it comes out great! Cut in half face down in a little water and it steams in about 8 minutes.

3 Jenn@slim-shoppin January 4, 2010 at 9:46 am

Nice Guest post!

I just started eating spaghetti squash for the first time about 6 months ago and I love it!

I always love seeing new things I can make from it. Thanks for the recipe!

4 Kelly January 4, 2010 at 8:48 am

Nice guest post. This sounds like a delicious spin on spaghetti squash.

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