Spaghetti Squash is still one of my go-to dinners. It tastes good in almost any dish you would use pasta in (and more) but is a healthier alternative. I usually roast a whole squash and have enough for two or three meals depending on the size of the squash (perfect to make on a night when you have more time so you can refrigerate the leftovers for the rest of the week.)
This dish was created with ingredients I had in the pantry and fridge. I started with squash, added cooked veggies, onions, and greens. For protein I used black beans, and for a sauce I used homemade salsa (thanks Paige’s dad!). If you make this dish, feel free to substitute the vegetables you have around and a jar of your favorite salsa. Top with any cheese you like (or leave off if vegan). Easy and delicious!
Black Bean and Salsa Spaghetti Squash Bowl
1 cooked Spaghetti Squash
1/2 red onion
1/2 cup chopped carrots
1 cup broccoli
1 cup mushrooms
2 cups kale
2 cups spinach
salt and pepper
optional: feta cheese
Chop onions, carrots, and broccoli. Add oil or cooking spray to a pan, and add chopped veggies as well as mushrooms. Sauté until cooked. Meanwhile, cook spinach and kale in another pan. Add salt and pepper to each pan. A few minutes before veggies are done, add a can of drained black beans to the pan. Cook for two more minutes.
Divide cooked spaghetti squash between two plates or bowls. Add veggies, greens, and beans. To top, add desired amount of salsa and finish with feta cheese. Yum!