Saturated Fat: 7g
- 3 pounds spaghetti squash (sliced in half lengthwise, seeds scraped with a spoon)
- 1 packet taco seasoning
- 14 1/2 ounces roasted tomatoes (drained)
- 2/3 cups canned black beans (rinsed and drained)
- 1 cup shredded cheese (or more, I use a Mexican 4-cheese blend)
- 3 jalapeno chilies (fresh, slices, optional)
- 1/4 cups cilantro leaves (fresh, chopped, optional)
- 2 tomatillos (medium, peeled and chopped)
- 1 garlic cloves (peeled and chopped)
- 1 avocado (large, peeled, pitted and chopped)
- 2 tablespoons fresh lime juice
- 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.
Chef: Pickled Plum