Tex-Mex Spaghetti Squash Bowls with Quinoa Chorizo

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    Tex-Mex Spaghetti Squash Bowls with Quinoa Chorizo

    I love Mexican cuisine, and although it may seem like we do a lot of Mexican recipes, we have so many more to share so get ready! These Tex-Mex spaghetti squash bowls are new to me, but I’ve discovered that these simple bowls are a super fast, easy and flavorful healthy meal. I’m also really excited about the quinoa chorizo in this dish. It’s all the flavors of chorizo infused into quinoa! That’s a meatless, soy-free chorizo people!

    To be fair, I didn’t come up with this quinoa chorizo idea, it’s from the folks at the Cool Beans taco truck. Ross and I went there the other day and pretty much ordered everything on the menu. So my chorizo quinoa is inspired by their quinoa chorizo and potato tacos. This version is a simple one, where all you need to do is add some spices to your cooking water. In a later post, I’ll do some in depth veggie chorizo making with a simple version and a complex version.

    But this dish is all about convenient dinner making so simple elements are key. I roasted the spaghetti squash by first slicing it in rings crosswise to cut down on roasting time. Be careful when cutting the squash, they can be tough, so you might need to use a serrated knife. Cut the squash into rings, remove the seeds and place them on a parchment lined baking sheet. Drizzle with a little oil and sprinkle with some salt and pepper. That’s all there is to it.

    When they are done, use two forks to pull the spaghetti-like flesh from the skin. Drizzle with a little more olive oil or mix in a little bit of Earth Balance to make the squash extra silky.

    Hopefully you have some prepared beans on hand, because that makes this dish much tastier (and easier!) but if you don’t go with canned. In our bean pot this week we have Mexican red beans, so that’s what I used for this dish. You can also check out my black bean recipe if you want to do some from scratch.

    This dish also features some of our restaurant style tomato salsa and guacamole as a garnish. You could also do a chopped salad of cabbage, cilantro and other greens on top, or some cashew crema from my enchilada recipe.

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    Tex-Mex Spaghetti Squash Bowls with Quinoa Chorizo Yum
    Tex-Mex Spaghetti Squash Bowls with Quinoa Chorizo
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    Course Main Dish
    Cuisine Mexican
    Prep Time 10 minutes
    Cook Time 40 minutes
    Servings
    servings
    Ingredients
    Main
    Optional Toppings
    Course Main Dish
    Cuisine Mexican
    Prep Time 10 minutes
    Cook Time 40 minutes
    Servings
    servings
    Ingredients
    Main
    Optional Toppings
    Tex-Mex Spaghetti Squash Bowls with Quinoa Chorizo
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Instructions
    1. Preheat oven to 400 degrees.
    2. Warm the beans: If using canned, drain the beans and add some liquid to the beans in the sauce pan to help them cook. Season canned beans to taste. If using homemade beans, simply warm using your preferred method.
    3. Prepare the quinoa: combine all the spices, quinoa and about a tablespoon of olive oil in a sauce pan and gently fry over medium high heat, stirring constantly for about a minute.
    4. Add one cup of water and bring to a boil.
    5. Cover tightly with a lid, reduce the heat to medium and let cook until all the water has been absorbed, about 20 minutes.
    6. Roast the squash: cut the squash crosswise into thick rings.
    7. Remove the seeds
    8. Place the squash on a parchment-lined baking sheet, drizzle with olive oil and season with salt and pepper.
    9. Roast the squash for 40 minutes, turning halfway through, or until the squash is fork-tender.
    10. Use two forks to pull the spaghetti-like strands of flesh from the squash skin.
    11. Season the pulled squash once again with olive oil and salt (optional).
    12. Assemble the bowls starting by dividing the squash, then top with the beans, and finally the quinoa.
    13. Top with garnishes and serve warm.

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