Stuffed Spaghetti Squash taco bowls with 3 ingredient vegan taco meat (brown rice, chickpeas and slivered almonds), black beans, red onions, cilantro, tomatoes and avocado sauce make for the perfect meatless dinner. Gluten Free. Certainly one of my favourite vegan spaghetti squash recipes.Stuffed spaghetti squash bowls are the best thing to make if you love tacos, but are looking for a hearty vegan option that even mimics proper taco meat.
With a mixture of just 3 hearty ingredients – brown rice, chickpeas and nuts you literally can mimic that crumbly fall apart ground meat texture and taste, with all hearty healthy plant based ingredients. Win win I say. You might even trick you carnivorous friends and family members with this one. It’s that good.
I love a good taco night but wanted something other than hard shell or soft tortillas. A different base to soak up all those taco flavored ingredients and so spaghetti squash seemed like the appropriate option.
Let’s talk spaghetti squash for a minute. Love it or love it?
Those spaghetti like strands coming from the heart of a squash never cease to amaze me. I mean you cut it in half, bake it and then with a fork have uber thin shreds and strands of squash. It’s pretty much pre-spiralized for you.
And if you ask me shredding it with a fork is kind of fun. Though cutting it in half before baking, is most certainly not. Anybody else almost break their wrist while simultaneously stabbing themself and losing all patience when trying to get that hard as a rock spaghetti squash halved?
Help me out and tell me it’s not just me. I love my spaghetti squash but that’s the only part I really dread.
Now that we have the two main components squared away; vegan taco meat + spaghetti squash, now we can focus on the toppings.
I have to go with my favorites – black beans, red onions, fresh herbs, tomatoes and avocado sauce. Not just any avocado sauce though; this is Go Avo – a vegan avocado spread, or the new way to mayonnaise if you will.
This serves a dual purpose – as both an avocado sauce and a creamy egg free vegan mayo as well. It comes in three flavors, regular basil and chipotle, and for this recipe the chipotle seemed to be a good fit.
I am all for mayonnaise but let’s face it, at 100+ calories a tablespoon it’s not exactly a waist line friendly spread. Go Avo, on the other hand only has 25 calories a tablespoon and is made with avocados (obviously) – my all time favorite ingredient and food in the whole world.
A vegan avocado spread that I can put on anything and everything? Um yes please. I already have big plans for this one in my life.
First off I have tested that it works fabulously in Mexican themed recipe – meaning this one. Instead of chopped avocados or a home made blended avocado sauce, top your vegan taco meat stuffed spaghetti squash bowls with this Go Avo sauce. It is both creamy and avocado tasting so you’re covered on both those flavor needs.
To assemble these bowls, shred the spaghetti squash and top with the vegan taco meat, black beans (cooked with onion and spices beforehand), thinly sliced red onions, chopped tomatoes, fresh cilantro (or basil, if you’re out of cilantro), the Go Avo sauce, and a squeeze of lime juice.
For your next taco night be sure to try making this healthy and hearty vegan stuffed spaghetti squash taco bowls and I know that vegan taco meat recipe is going to be a hit in your home! I certainly hope it’ll be the first of many stuffed spaghetti squash recipes you try out!
And if you’re interested in getting your hands on Go Avo take a look at their store locator or ask your Whole Foods to start carrying the product!
How to make vegan taco meat stuffed spaghetti squash bowls:
Stuffed Spaghetti Squash taco bowls with 3 ingredient vegan taco meat (brown rice, chickpeas and slivered almonds), black beans, red onions, cilantro, tomatoes and avocado sauce make for the perfect meatless dinner. Gluten Free.
- 2 small or 1 large spaghetti squash cooked and shredded
- 1 1/2 cup chickpeas 1 can, rinsed and drained
- 1 1/2 cup cooked brown rice
- 3/4 cup slivered almonds
- 1/4 cup raw cashews optional, if not using add 1/4 more slivered almonds
- 2 1/2 tablespoons extra virgin olive oil divided
- 1 teaspoon salt
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1/2 - 1 teaspoon red pepper flakes omit if sensitive to spicy food
- 1 tablespoon olive oil
- 1/2 onion diced
- 1 clove garlic chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes omit if sensitive to spicy food
- 1 can black beans rinsed and drained
- 1 red onion thinly sliced
- 2-3 to matoes chopped
- handful cilantro chopped
- 1 lime cut into wedges
- 6 tablespoons Go Avo Chipotle sauce
- In a food processor combine chickpeas, brown rice, almonds, cashews (if using), 1 1/2 tablespoon olive oil, 1 teaspoon salt, 2 teaspoons cumin, 2 teaspoons paprika, and 1/2 teaspoon red pepper flakes. Process until mixture is broken up and clumps together but not completely smooth.
- In a pan heat 1 tablespoon olive oil over medium heat and add onions. Cook until translucent. Add garlic, 1 teaspoon cumin, 1 teaspoon paprika and 1/2 teaspoon red pepper flakes. Mix. Add black beans and cook for a few minutes, mixing. Remove from pan.
- In the same pan heat 1 tablespoon olive oil, and add the vegan taco meat mixture. Cook for 2-3 minutes, until lightly browned.
**Thanks to Go Avo for sponsoring this post. As always all opinions expressed here are my own**