Tex-Mex Spaghetti Squash with Avocado and Tomato Salad
Active Time: 45 minutes / Cook Time: 50-55 minutes / Total Time: 60 minutes
Makes 4 servings
- 1 medium spaghetti squash, about 3 lbs.
- 1 ½ tablespoons coconut oil, melted and divided
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 small jalapeño or serrano chili, seeded (if desired) and minced
- 1 bell pepper, color of your choice, chopped
- ½ tablespoon chili powder
- 1 teaspoon cumin
- ¾ teaspoon fine sea salt
- 1 (15 oz.) can diced tomatoes
- 2 (15 oz.) cans black beans, rinsed and drained
- ½ cup vegetable broth OR water
- 4 oz. raw cheddar cheese, shredded
- ¼ cup roughly chopped cilantro
- For the Salad:
- 2 avocadoes, halved, pitted, and diced
- 1 pint grape or cherry tomatoes, halved
- juice of a lime
- 1 tablespoon extra-virgin olive oil
- pinch fine sea salt
- freshly ground black pepper, to taste
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Halve spaghetti squash lengthwise and scrape out the seeds. Rub a little coconut oil on the flesh of the squash and place cut sides down on the baking sheet. Roast until a fork pierces the squash easily, 35-45 minutes. Leave the oven on.
- While the squash roasts, heat the remaining coconut oil in a large skillet (you’ll be adding the squash later) over medium heat. Add the onion, garlic, jalapeño, and bell pepper and cook, stirring often, until the vegetables are tender, about 8-10 minutes.
- Add the chili powder, cumin, salt, diced tomatoes, black beans, and broth to the skillet, stir, and bring to a simmer and cook 5 minutes, or until beans are warmed through. Remove from the heat and cover to keep warm.
- In a large bowl, gently toss all of the salad ingredients together. Set aside.
- Use a fork to scrape the spaghetti squash strands out of the shell, and add the strands to the black bean mixture. Gently toss to combine.
- Scoop half of the bean and squash mixture into the empty squash halves, dividing evenly.
- Sprinkle ½ cup cheese on top of each half of the squash. Place the stuffed squash back in the oven for 5-10 minutes so that the cheese melts.
- Carefully cut each squash half in half horizontally. Serve ¼ stuffed squash and ¼ salad per person for dinner.
- Package the remaining squash and salad in airtight containers for lunches tomorrow and refrigerate until needed.