This recipe is creamy, nourishing and totally satisfying. Spaghetti squash is a great alternative to regular pasta when you are looking for a healthier option. I love this dish for dinner because there is not a lot of prep to do which makes it easy to quickly put together when you get home from work. It’s also a very affordable dish. Spaghetti squash is in season during the fall and very affordable {less than $3}. The rest of the vegetables are also affordable in this recipe along with the black beans. Black beans provide this recipe with protein, iron and lots of fibre. If you want to increase the protein content even more for this recipe, you could easily bake tofu by adding it to the baking sheet.
What is spaghetti squash?
Spaghetti squash is a type of squash that when cooked, can be scrapped along the sides to make noodles. Like other squashes, spaghetti squash is a great source of fibre, antioxidants and a variety of vitamins and minerals {vitamin A, C, potassium, iron, calcium, etc.}. Spaghetti squash contains seeds {removed for this recipe} that can be roasted and eaten.
Spaghetti Squash noodles in the making….
Recipe
PrintSpaghetti Squash with Roasted Vegetable Medley and Black Beans
- Total Time: 55 mins
- Yield: 3 1x
Description
Lean and clean dinner idea that is loaded with vegetables and protein! Filling and creamy dish that makes a great dinner idea!
Ingredients
- 1 spaghetti squash
- 4 brussels sprouts, sliced
- 1 red bell pepper, chopped
- 5 asparagus, chopped
- 1 large carrot, sliced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 cup black beans
- 1 avocado, pitted and mashed
- 1 tbsp lime juice
Instructions
- Preheat oven to 375 degrees F.
- Begin by cutting the spaghetti squash in half (length wise) and remove the seeds.
- Place on a baking sheet lined with parchment paper (start with spaghetti squash face down on baking sheet)
- Place brussels sprouts, red bell peppers, asparagus and carrots on the same baking sheet and drizzle with olive oil and a dash of salt if desired.
- With your hands, spread the olive oil onto all the vegetables.
- Place in oven for approximately 25 minutes, then flip the spaghetti squash face up and flip the vegetables. Place back in oven for another 20 minutes.
- In the meantime, prepare the avocado dressing by mashing the avocado in a small bowl and drizzle with lime juice.
- Once the spaghetti squash and vegetables are done roasting (total approximately 45 minutes in the oven), grab a fork and start running the fork along the sides of the spaghetti squash. You will see this creates spaghetti squash noodles. Continue to do this for both sides of the spaghetti squash.
- On a dish or bowl (or you could use the spaghetti squash as a bowl if you want to get fancy!), place the spaghetti noodles, top with the roasted vegetables, black beans and mix in the avocado dressing.
- Enjoy!
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dinner
Thanks for reading!
-Brittney
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