Mexican-Style Spaghetti Squash w/ Guac

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Mexican-Style Spaghetti Squash w/ Guac calories by ingredient


From Dr. Joel Fuhrman’s “Eat to Live: Quick & Easy” From Dr. Joel Fuhrman’s “Eat to Live: Quick & Easy”
Number of Servings: 3


    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