Hi There,
Happy Savory Saturday! Today we’re serving up Taco Spaghetti Squash Boats, colorful, flavorful and fully plant-based. Roasted spaghetti squash strands become a fun, twirlable base, filled with black beans, corn, bell peppers and spices. Topped with fresh cilantro (and optional avocado or salsa), these cozy boats are perfect for a satisfying weekend meal.
Recipe
Ingredients:
- 1 medium spaghetti squash
- 1 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/2 cup diced red bell pepper
- 1 tsp chili powder or smoked paprika
- 1/2 tsp cumin
- Fresh cilantro, chopped
- Salt & pepper, to taste
- Optional: salsa or avocado for topping
Instructions:
- Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out seeds.
- Roast cut-side down for 45–60 minutes, checking for tenderness and making sure you can gently pull the “strands” easily from the squash skins.
- Heat the black beans, corn and bell pepper mixture with chili powder, cumin, salt and pepper.
- Top the roasted squash halves with this mixture.
- Sprinkle with fresh cilantro and add salsa or avocado if desired.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
