Ingredients

The following ingredients have 4 Servings
  • 3 pounds spaghetti squash (sliced in half lengthwise, seeds scraped with a spoon)
  • 1 packet taco seasoning
  • 14.5 ounces can fire roasted tomatoes (drained)
  • 2/3 cup canned black beans (rinsed and drained)
  • 1 cup shredded cheese – or more (I use a Mexican 4-cheese blend)
  • jalapeño slices (optional)
  • 1/4 cup fresh cilantro leaves (chopped (optional)
  • salt and pepper to taste
  • 2 medium tomatillos (peeled and chopped)
  • 1 clove garlic (peeled and chopped)
  • 1 large avocado (peeled, pitted and chopped)
  • 2 tablespoons fresh lime juice

Instruction

  • Preheat oven to 375ºF.
  • Place spaghetti squash on a microwave safe plate or other microwave safe container. Place the cut side down (skin facing up). Microwave on high for 10 minutes.
  • Take the spaghetti squash out of the microwave and shred with a fork. If the squash is still hard, microwave for another 2-3 minutes, or until tender.
  • Transfer the shredded spaghetti squash to a large bowl.
  • Add taco seasoning and gently toss.
  • Add fire roasted tomatoes and black beans and gently toss.
  • Brush a 1.5 quart casserole dish with a little olive oil (you can also use cooking spray).
  • Pour the spaghetti squash mixture into the casserole dish and spread evenly.
  • Sprinkle cheese and add a few slices of fresh jalapeño on top and bake for 20-25 minutes, or until cheese has melted.
  • Meanwhile, make the simple avocado salsa by blending all the ingredients in a blender until smooth. Season with salt if needed.
  • Take spaghetti squash casserole out of the oven and top with fresh salsa and cilantro. Serve immediately.
  • Note: If you cannot find tomatillos, mash the avocado with a fork and season with a squeeze of fresh lime and a little salt.