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Spaghetti Squash Mexi Bowl


1 large Spaghetti Squash, sliced longwise with seeds removed

1 Tbl Tio Pablo Mayan Gold

1 Tbl olive oil

200g Cooked and drained whole Pinto or Black beans (tinned okay)

3-4 Tbl Tio Pablo Salsa Ranchera

1 small red onion, diced

1 red capsicum, diced

½ cup corn kernels (frozen or tinned ok)

Salt and cracked black pepper

1 cup grated tasty cheese

1 tomato, diced

1 radish, sliced

1 cup shredded iceberg lettuce

½ cup chopped fresh coriander

½ avocado, diced


Brush olive oil onto the open side of the squash halves and sprinkle on Mayan Gold Spice Mix.

Place squash halves, face down, onto a baking tray and bake in oven at 200°C for about 20-25 minutes, until the squash skins starts to slightly brown and the inside is soft. Remove from heat and let cool slightly.

Take a fork and grate the insides of the squash halves to leave two empty “bowls”. Place the stringy pulp into a large bowl.

Add whole beans, Salsa Ranchera, ½ of red onion, ½ of red capsicum, and corn into the bowl. Season with salt and pepper. Stir loosely with a big spoon until just mixed through, and spoon mixture evenly between the two squash bowls. Top each half with grated cheese and place back into the oven, fan grill at 200°C until the cheese has melted.

Remove squash from the oven and top with remaining onion and capsicum. Add tomato, radish, lettuce, coriander and avocado. Serve immediately. Feeds 2-4 (you could cut the bowls in half if desired)


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