Southwest Spaghetti Squash Bowls
Seasoned spaghetti squash, black beans, salsa, Monterey Jack and green onions make easy, make-ahead Southwest bowls.
Prep 10 min · Cook 5 min · Total 15 min · Makes 4 servings
Ingredients
- 4 cups cooked spaghetti squash
- 1/2 Tbsp chili powder
- Salt to taste
- 15 oz can black beans
- 1 cup salsa
- 4 oz Monterey jack cheese
- 2 green onions
Directions
Add the cooked spaghetti squash to a mixing bowl, then scatter the chili powder and a small pinch of salt over it. Turn everything together until the strands are coated with the seasoning, then taste and add more salt if it needs it. Pour off the liquid from the black beans, grate the cheese, and cut the green onions into thin slices. Portion the squash into 4 bowls, then spoon 1/3 cup beans and 1/4 cup salsa into each one. Finish each bowl with the shredded cheese and some of the sliced green onions. Chill the bowls until you’re ready for them. Right before serving, warm each bowl in the microwave on high for 1 minute, stir, then continue heating in 30 second intervals until hot.