Tex Mex Spaghetti Squash

Oh, this turned out so well!  It is yummy!  I like converting meat recipes to vegetarian recipes.  On this one, I took out the chicken and substituted chunks of avocado.  Very good!

Tex Mex Spaghetti Squash

I only used half a large spaghetti squash for two-three servings.  You could use the whole squash for 4-5 servings.  The following amounts are for a HALF recipe:

1 large spaghetti squash

Olive oil

S&P

½ can black beans,rinsed and drained

½ can niblets, rinsed and drained

1 large avocado, cut into large chunks

Lime juice

1 med. Tomato, cut into large chunks

¼ c. chopped onion

½ c. salsa (any type; mild or medium)

Taco seasoning

1 c. shredded cheese, divided

Preheat oven to 425° F

Cut spaghetti squash in half, length-wise. Scrape out seeds.  Rub inside of squash with olive oil, season with S&P, and bake face-down on non-stick foil (or parchment paper) for 30-35 minutes.  Remove from oven and let cool about 10 minutes before trying to handle.  Reduce heat to 350°F

Meanwhile, combine beans, corn, tomato, and avocado.  Squeeze a little lime juice over mixture to keep avocado from turning brown.  Gently stir in chopped onion, salsa and ½ c. shredded cheese. 

Now shred the spaghetti squash with a fork, leaving shell intact.  Add squash pulp to bean mixture.  Season with S & P; also I like to add a little taco seasoning.  Mix together.

Stuff the bean mixture back into shell, piling high.  Top with remaining cheese.  Bake about 15 minutes more in 350° F oven, or until cheese is all melted on top.  Serve with tortilla chips.

Vickie,

That recipe looks absolutely yummy.  I love beans, cheese and squash, so I'm sure I'd love this.

Hugs