Mexican-Style Spaghetti Squash w/ Guac
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
Introduction
From Dr. Joel Fuhrman’s “Eat to Live: Quick & Easy” From Dr. Joel Fuhrman’s “Eat to Live: Quick & Easy”Number of Servings: 3
Ingredients
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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
Directions
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