Spaghetti squash Mexicana with tropical avocado salsa fresca from Veganomicon: The Ultimate Vegan Cookbook (page 178) by Isa Chandra Moskowitz and Terry Hope Romero

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Notes about this recipe

  • MsMonsoon on September 27, 2020

    I thought there may have been a little too much spaghetti squash for one can of beans. I had even used a smaller squash than the 3 lbs. recommended. But the beans are nicely seasoned so the end result isn't overly bland. Can serve in a bowl, with or without tortilla chips, or use as a taco filling.

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