Spaghetti squash bowls w/ black beans, rice, tofu scramble, avocado, salsa
Servings: 2, Preparation time: 45 minutes
Ingredients
- 1 medium spaghetti squash, cut in half lengthwise, seeds and pulp removed
- black beans
- mexican rice
- tofu scramble or taco tempeh/tofu/soy
- yogurt
- avocado
- cilantro
- black olives, chopped
- chives
- salsa
Instructions
Easiest to make if there is already leftover mexican rice & tofu scramble.
- Preheat oven to 350 degrees. Lightly rub olive oil on squash.
- Place spaghetti squash halves cut side down on cookie sheet. Bake for ~35-45 minutes until tender.
- Heat tofu scramble, rice, beans slowly in a plan while squash is cooking.
- Chop chives and add to yogurt.
- Chop avocado and add pique sauce, onions, garlic, salt, pepper.
- Remove squash from oven and either a) let it cool, then use a fork to release all the squash from the skin, then reheat on the stove, OR b) move to the next step.
- Top with beans, scramble, salsa, sour cream, guacamole, black olives and cilantro. Serve with chips or warm tortillas.
As good as nachos or tacos!