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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

Tex-Mex Spaghetti Squash w Avocado & Tomato Salad.JPG

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. In a large bowl, gently toss all of the salad ingredients together. Set aside.
  5. 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.
  6. Scoop half of the bean and squash mixture into the empty squash halves, dividing evenly.
  7. 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.
  8. Carefully cut each squash half in half horizontally. Serve ¼ stuffed squash and ¼ salad per person for dinner.
  9. Package the remaining squash and salad in airtight containers for lunches tomorrow and refrigerate until needed.