Spaghetti Squash Mexican Bowl
This spaghetti squash Mexican bowl is as close to a bowl full of pure goodness as could be. The spaghetti squash is packed with antioxidants and can aid in weight loss as well as improving eye health. The black beans are great for your nervous system and heart health, while the cumin will aid in digestion and improve your immune system. Last but not least, coriander provides tons of nutrients that help keep your cholesterol in check and your skin healthy.
|Preheat the oven to 200 degrees Celcius (or 400 degrees Fahrenheit.)|
|Wash the spaghetti squash and cut it in half. Spoon out all the seeds. Rub it with one tablespoon of olive oil, salt, cumin and ground pepper. Put the spaghetti squash on a baking sheet and sprinkle a little oil on the tray. Bake it for at least 50 minutes so that it is lightly toasted. Let it cool for 10 minutes, then extract the flesh with a spoon. Remove any excess water.|
|Cut the onion, leek, red bell pepper, and poblano pepper. Crush the garlic. In a nonstick skillet, add one tablespoon of olive oil and saute the onions and crushed garlic until the onions are translucent. Add the chopped leek, red bell pepper, and poblano pepper. Cook for 3 minutes, stirring from time to time.|
|Add the black beans, broth, and all the seasonings. Bring to a boil until the beans are tender. If using canned beans, this will only take 20 minutes.|
|Cut the avocado, onion, and tomato into cubes. Mix them with coriander, and lemon juice. Season with salt and pepper.|
|To assemble, use a fork to separate and fluff up the flesh of the spaghetti squash. Put the spaghetti squash into two bowls. Top it with the black beans and finally the avocado salad. Sprinkle the chopped coriander and serve.|