One of my sister-in-laws has been following a vegan diet, and she introduced me to this amazing recipe. Now, I’m not vegan by any means, but this type of dish is right down my alley! Fresh vegetables and tex-mex inspired flavors that will leave me full and satisfied! And I knew if my brother–a “meat and potatoes” kind of guy–could love this dish, there was no way I wouldn’t! I could honestly eat this Tex Mex Spaghetti Squash every day! It makes a great lunch or dinner, and I love serving it right in the bowl of the squash. It’s not only healthy, it’s filling and full of flavor. This recipe is stapled in my cook book for the long haul–I seriously love it!
- 1 medium spaghetti squash
- extra virgin olive oil , to taste
- ground cumin , to taste
- ground chili powder , to taste
- dried oregano , to taste
- salt & pepper , to taste
- 2 avocados , pitted and chopped
- 1/2 cup diced red onion
- 1 tomato , diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1/4 cup chopped cilantro leaves
- 2 tablespoons fresh lime juice , or to taste
- salt and pepper , to tastes
- crushed red pepper flakes , to taste
Preheat oven to 375 degrees F. Slice off the stem of the squash. Starting at the top of the squash, slice the squash lengthwise, to create two long halves. Remove the seeds and guts. 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. Check on it around 25 minutes of baking time--it's ready when it is tender and easy to scrape the strands with a fork.
While the squash is roasting, prepare the filling. In a mixing bowl add the chopped avocado, onion, tomato, black beans, and cilantro. Season to taste with lime juice, salt, pepper, and red pepper flakes.
Remove squash from the oven and flip over. Sprinkle on, to taste, some chili powder, cumin, oregano, salt, and pepper. Fill each half of squash with the vegetable filling. Enjoy!
Adapted from Oh She Glows