Mexican-Style Spaghetti Squash w/ Guac
- Number of Servings: 3
Ingredients
0.25 tbsp Chili powder 1 clove Garlic 0.25 cup, chopped Onions, raw 5 cup Spaghetti Squash 3 plum tomato Red Ripe Tomatoes 0.25 tsp Cumin (ground) 0.50 tsp Cumin - ground (1 tsp) 1 tbsp Lime Juice, juice of 1 lime 2 fruit without skin and seeds Avocados, California (Haas) 1.5 cup Beans, red kidney
Preheat oven to 350 F
Place squash on a baking sheet, cut side facing down. Bake 45-50 minutes, until flesh is tender and when pierced w/ a fork and easily comes apart.
While baking, make the guacamole. Mash the avocados in a medium bowl. Add onions, tomatoes, beans, garlic, lime juice, cumin, cilantro, and red pepper flakes and mix well.
Use a fork to separate the flesh from the shell of the squash and shred into spaghetti-like strands. Season with cumin and chili powder. Serve the spaghetti squash topped with an even portion of the guacamole.
Serving Size: 4
Place squash on a baking sheet, cut side facing down. Bake 45-50 minutes, until flesh is tender and when pierced w/ a fork and easily comes apart.
While baking, make the guacamole. Mash the avocados in a medium bowl. Add onions, tomatoes, beans, garlic, lime juice, cumin, cilantro, and red pepper flakes and mix well.
Use a fork to separate the flesh from the shell of the squash and shred into spaghetti-like strands. Season with cumin and chili powder. Serve the spaghetti squash topped with an even portion of the guacamole.
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 394.5
- Total Fat: 19.2 g
- Cholesterol: 0.0 mg
- Sodium: 504.6 mg
- Total Carbs: 51.3 g
- Dietary Fiber: 20.8 g
- Protein: 11.5 g
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