Pegan 365 Spaghetti Squash Bowl

Spaghetti squash is most often used as a substitute for pasta, but you can use it in recipes like this one to support a ton of different flavors! This meal can be cooked with plant-based proteins (the black beans included in the recipe below) or with chicken or another animal protein; it will check off veggies, carbs, proteins, and fats on your 5-4-3-2-1 Pegan 365 list. It's an easy dish that the whole family can enjoy by adding whatever ingredients and flavors they like best!

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1 large spaghetti squash, halved and seeds scooped out
1/3 cup water (or 1-2 tablespoons olive oil, rubbed on inside of squash)
1 15 oz. can of black beans, drained and rinsed
1 cup rice
1 cup fire-roasted corn (or canned/frozen sweet corn)
1 cup thinly sliced red cabbage
2-3 tbsp chopped green onion
1/4 cup chopped fresh cilantro
1/2 lime, juiced or to taste
pinch of sea salt, to taste

1. Preheat oven to 400°F.


2. Cut the squash in half and scoop out all the seeds with a spoon, like a pumpkin.


3. Fill a roasting pan with 1/3 cup water. Lay the squash cut-side-down in pan and bake for 35-40 minutes or until soft and tender.


4. Meanwhile, in a medium-sized bowl, mix together all the other ingredients for the black bean filling. Leave some cilantro on the side to top the dish at the end.


5. Remove squash from oven and let cool for 5 minutes. Scrape the squash with a fork to resemble spaghetti noodles and scoop into a bowl. Then fill with the black bean filling and top with salsa and cilantro.