I find eating beans on their own a little confronting. The texture just doesn’t sit well with me. They are extremely nutritious though, so incorporating them into recipes, such as this one from Oh She Glows, is the perfect way for me to get my healthy legume kick.
This recipe is extremely easy to make and aside from the time it takes to roast the squash, it is relatively quick. Spaghetti squash is in season at the moment, so it is super easy to find at your local farmers’ market. Once roasted, it is simple to turn the flesh into spaghetti by scraping the insides with a fork. The creaminess of the avocado and the tang of the spices really bring out the flavour of the squash in this dish and the good fats in the avocado are perfect to nourish your hair and skin, and keep you full for a long time.
- 1 medium spaghetti squash
- Olive oil
- Ground cumin or paprika (or both)
- Chili flakes
- Dried oregano
- Sea salt and freshly cracked pepper
Black bean guacamole
- 2 avocados, pitted and flesh scooped out
- ½ cup of diced red onion
- 1 small tomato, seeded and diced
- 1 can of black beans, drained and rinsed (depends on how much you like beans, I only used around a third of a can
- ¼ cup of chopped coriander leaves
- Juice of a lime
- Salt and pepper, to taste
Preheat the oven to 375 F and line a baking tray with parchment paper.
Slice off the top of the squash and place it sliced side down on a cutting board. Slice in half, scoop out the seeds with a spoon or ice cream scoop.
Brush some olive oil onto the squash and season with salt and pepper.
Place the squash sliced side down on the baking sheet and roast for around 30-50 minutes, depending on the size of your squash and the type of oven you have. Keep an eye on it as if it overcooks, it will get too mushy. You will know the squash is ready when you can scrape the strands with a fork.
While the squash is roasting, prepare the guacamole. Mash the avocados in a large bowl and combine with the onion, tomato, beans and coriander. Season with lime juice, salt, pepper and chilli flakes.
Remove the squash and scrape the flesh into noodles. Sprinkle on the chilli, cumin/spices, salt and pepper and top the squash with the guacamole. Serve either in the squash or remove the squash noodles and plate them, with the guacamole on top.