I decided that today I wanted to share a meal prep recipe with you all!

This recipe comes from the brand new Beachbody program called 2B Mindset. It focuses on nutrition alone and healthy eating. I made this dish last week for our family and it was a huge hit! And the biggest winning aspect for me is that the leftovers were just as good the next day!

Have you ever used Spaghetti Squash? I am a little embarrassed to say that this was my first time.

I was a Spaghetti Squash virgin, BUT NOT ANYMORE! I am now a believer! This vegetable is amazing and very versatile.

Another selling point about this dish, it is a vegetarian meal! So, it’s a great Meatless Monday option.

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Okay, so start by heating the oven to 350 and we are going to prep the squash. This veggie seems a lot like a cantaloupe on the inside and you are going to want to scoop all the seeds out! Then cut it into quarters and place on a parchment lined baking sheet, squash side up.

The next step is to season the squash. I placed a small amount of oil into a dish and used a brush to evenly coat the squash, then sprinkle the seasonings on and place squash cut sides down on the parchment paper. It takes about an hour for these babies to cook and then time to cool, so make sure you plan ahead! Once they are tender, scrape the flesh with a fork and you will get the noodles! It’s amazing!

While the squash is baking, you can prep the two toppings: the avocado salsa and the bean mixture. I actually put the avocado salsa together while my son was napping and prepped all the rest of the ingredients during that time as well, so this step when much easier.

Place the onions and bell pepper in a pan and sauté for a few minutes, then add the garlic. About a minute or so later add in the beans, chiles, seasonings and the broth. You are going to bring it to a boil and then turn down the heat and let it simmer for 10mins.

If you have not already done so, at this point you can throw the avocado salsa together.

When everything has been cooked and is ready, divide the squash between 4 bowls and evenly layer the two toppings!

Enjoy!

Southwestern Spaghetti Squash Black Bean Bowls

• 1 medium spaghetti squash
• 1 Tbsp olive oil, plus 1 tsp, divided use
• 1 tsp ground cumin, divided use
• 1/2 tsp Himalayan salt
• 1 medium onion, finely chopped
• 1 medium red bell pepper, chopped
• 2 cloves of garlic, finely chopped
• 2 15oz cans of black beans, rinsed and drained
• 2 Tbsp diced green chiles
• 1 tsp chili powder
• 1/2 cup low sodium organic vegetable broth
• 2 tsp green hot pepper sauce (optional)
• 1 medium avocado, chopped
• 1 medium red onion, chopped
• 1/4 cup fresh lime juice
• 4 cups halved cherry tomatoes (or just diced tomatoes)
• 1/4 cup finely chopped fresh cilantro

1. Preheat oven to 350.
2. Cut squash lengthwise into quarters. Discard Seeds. Place squash, cut side up, on parchment-lined baking sheet.
3. Drizzle evenly with 1 tsp oil. Sprinkle evenly with 1/2 tsp cumin and salt. Turn cut side down. Bake for 45 to 60 minutes, or until squash is tender. Cool for 10 to 15 minutes. Scrape flesh into stringy noodles. Set aside.
4. While squash is baking, heat remaining 1 Tbsp oil in medium saucepan over medium-high heat.
5. Add onion and bell pepper; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
6. Add garlic; cook, stirring frequently, for 1 minute.
7. Add beans, chiles, remaining 1/2 tsp cumin, chili powder, broth and hot pepper sauce (if desired). Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 10 minutes. Set aside.
8. To make avocado salsa, combine avocado, red onion, lime juice, tomatoes, and cilantro in a medium bowl; toss gently to blend.
9. Divide squash evenly between 4 serving bowls. Top evenly with bean mixture and avocado salsa. Serve immediately.