Tex Mex Spaghetti Squash with Black Bean Guacamole
Ingredients
The spaghetti squash
-
1
medium
spaghetti squash
-
to taste
N/A
extra virgin olive oil
-
to taste
N/A
ground cumin
-
to taste
N/A
ground chili powder
-
to taste
N/A
dried oregano
-
to taste
N/A
salt
-
to taste
N/A
pepper
The black bean guacamole
-
2
N/A
avocados
-
½
cup
diced red onion
-
1
small
tomato
-
1
15-ounce can
black beans
-
¼
cup
chopped cilantro leaves
-
2
tablespoons
fresh lime juice
-
to taste
N/A
fine grain sea salt
-
to taste
N/A
freshly ground black pepper
-
to taste
N/A
red pepper flakes
Instructions
- Preheat the oven to 375°F and prepare a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the inside of the squash with olive oil and season with salt and pepper.
- Place the squash cut side down on the baking sheet and roast for 30-50 minutes until tender.
- While the squash roasts, prepare the black bean guacamole by mashing the avocados in a bowl.
- Mix in the diced onion, tomato, drained black beans, and cilantro.
- Season the guacamole with lime juice, salt, pepper, and red pepper flakes to taste.
- Once the squash is done, flip it over and scrape the flesh with a fork.
- Season the spaghetti squash with chili powder, cumin, oregano, salt, and pepper.
- Top the squash with the black bean guacamole and serve warm.
Nutrition Facts (estimated)
Servings
2-3
Calories
390
Total fat
20g
Total carbohydrates
48g
Total protein
12g
Sodium
730mg
Cholesterol
0mg
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