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Harvest Moon Avocado & Squash Bowl

There is something about this bowl that just looks like fall at the ranch, golden roasted squash, bright tomatoes, greens, toasted pepitas, and plenty of creamy avocado.

Happy Cooking!

-Alice

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 4 large bowls


Ingredients

  • 2 large ripe avocados, sliced, ideally a Reed

  • 1 medium spaghetti squash, cut lengthwise and seeded

  • 1 medium butternut squash, peeled and cut into 1-inch cubes

  • 1 block, 14 ounces, extra-firm tofu, pressed and cut into 1-inch cubes

  • 2 tablespoons avocado oil, divided

  • 1 teaspoon chili powder

  • 1/2 teaspoon ground cumin

  • Salt and freshly ground black pepper, to taste

  • 1 cup cherry tomatoes, halved. I am so lucky, John grows tomatoes year round!

  • 4 cups fresh baby spinach

  • 1 can, 15 ounces, black beans, drained and rinsed

  • 1/2 cup crumbled cotija or feta cheese

  • 1/4 cup toasted pepitas

  • Optional, sriracha sauce

Instructions



Roast

  • Preheat the oven to 400°F.

  • Brush the cut sides of the spaghetti squash with a little avocado oil and season with salt. Place cut-side down on a large baking sheet.

  • Toss the butternut squash and tofu with the remaining avocado oil, chili powder, cumin, salt, and pepper. Spread in a single layer alongside the spaghetti squash.

  • Roast for 35 to 40 minutes, until the butternut squash is tender, the tofu has crisp edges, and the spaghetti squash is easily pierced with a fork.


Mix

  • Warm the black beans in a small saucepan over medium-low heat for about 3 minutes.


Shred

  • Let the spaghetti squash cool for about 5 minutes, then use a fork to scrape the flesh into long strands.


Assemble

  • Divide the baby spinach and warm spaghetti squash between four bowls. Add the roasted butternut squash, crispy tofu, black beans, and cherry tomatoes.

  • Drizzle sriracha sauce if desired.

  • Top each bowl generously with sliced avocado. Sprinkle the crumbled cotija or feta and toasted pepitas.


Vegan Substitution

  • Omit the cheese, or substitute your favorite dairy-free feta. The rest of the bowl is already vegan.


Ranch Tip


This is the perfect pre-trick-or-treating meal. Even better, almost everything can be made ahead. Roast the squash and tofu, and rinse the beans earlier in the day. At dinnertime, warm what needs warming, slice the avocados, assemble the bowls, and get those trick-or-treaters out the door!


Special Recipe Note


It also makes me think of Halloween when I was growing up. We lived in town, so every year my cousins, who lived five miles away on the ranch, would come to our house for dinner and trick-or-treating. The ranch may be wonderful for stargazing, but it is a terrible place to collect candy when your nearest neighbors live miles apart! This hearty, low-sugar bowl would have been the perfect dinner to send us out the door before an evening devoted to filling our bags with candy.


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