Tex Mex Spaghetti Squash with Black Bean Guacamole

Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Tex Mex Spaghetti Squash with Black Bean Guacamole at home. This recipe makes 3 servings with 685 calories, 19g of protein, and 37g of fat each. For $3.44 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. 11148 people found this recipe to be delicious and satisfying. It works well as a rather expensive main course. This recipe from Oh She Glows requires avocados, lime juice, tomato, and cilantro leaves. From preparation to the plate, this recipe takes approximately 55 minutes. With a spoonacular score of 100%, this dish is excellent. Users who liked this recipe also liked Tex-Mex Spaghetti Squash Boat, Tex-Mex Black Bean Dip, and Tex-Mex Black Bean Dip.

Servings: 3

Preparation duration: 20 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375F and line a large baking sheet with parchment paper. Slice off the stem of the squash and place the squash cut side down on a cutting board. With a chef's knife, carefully slice through the squash lengthwise to create two long halves. Scoop out the seeds and guts with an ice cream scoop. Brush some olive oil onto the squash and sprinkle with salt and pepper. Place squash halves cut side down on the baking sheet and roast for 30-50 minutes, depending on how large your squash is. When the squash is tender and you can easily scrape the strands with a fork, it's ready. I like to check the squash after 25-30 minutes to make sure I'm not over cooking it. Be sure not to cook for too long or it will turn mushy.While the squash is roasting, prepare the black bean guacamole. Mash the avocado flesh in a large bowl. Fold in the onion, tomato, drained and rinsed black beans, and cilantro. Season to taste with lime juice, salt, pepper, and red pepper flakes.Remove squash from the oven, flip over, and scrape the flesh with a fork in vertical motions. Do this until you've scraped all the strands off the skin. Now sprinkle on some chili powder, cumin, oregano, salt, and pepper (as much or as little as you want). Top the squash with guacamole and serve warm. You can also plate the spaghetti squash, if preferred.

 

Step by step:

1. Preheat oven to 375F and line a large baking sheet with parchment paper. Slice off the stem of the squash and place the squash cut side down on a cutting board. With a chef's knife, carefully slice through the squash lengthwise to create two long halves. Scoop out the seeds and guts with an ice cream scoop.

2. Brush some olive oil onto the squash and sprinkle with salt and pepper.

3. Place squash halves cut side down on the baking sheet and roast for 30-50 minutes, depending on how large your squash is. When the squash is tender and you can easily scrape the strands with a fork, it's ready. I like to check the squash after 25-30 minutes to make sure I'm not over cooking it. Be sure not to cook for too long or it will turn mushy.While the squash is roasting, prepare the black bean guacamole. Mash the avocado flesh in a large bowl. Fold in the onion, tomato, drained and rinsed black beans, and cilantro. Season to taste with lime juice, salt, pepper, and red pepper flakes.

4. Remove squash from the oven, flip over, and scrape the flesh with a fork in vertical motions. Do this until you've scraped all the strands off the skin. Now sprinkle on some chili powder, cumin, oregano, salt, and pepper (as much or as little as you want). Top the squash with guacamole and serve warm. You can also plate the spaghetti squash, if preferred.

Nutrition Information:

covered percent of daily need