Salsa Spaghetti Squash

  Dinner

If you want spaghetti, but are eating gluten-free or trying to keep a lid on carbs, there's always spaghetti squash as a flavorful alternative. Subtly sweet, tender and satisfying, this is one colorful dish.

Salsa Spaghetti Squash

Average Rating: 4.4

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.

Ingredients

  • 1 medium spaghetti squash
  • 1 medium onion, chopped
  • 2 cups salsa
  • 1 can (15 ounces) black beans, rinsed and drained
  • 3 tablespoons minced fresh cilantro
  • 1 medium ripe avocado, peeled and cubed

Instructions

  • 1. Cut squash lengthwise in half; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high for 15-18 minutes or until tender.
  • 2. Meanwhile, in a lightly oiled nonstick skillet, cook and stir onion over medium heat until tender. Stir in salsa, beans and cilantro; heat through. Gently stir in avocado; cook 1 minute longer.
  • 3. When squash is cool enough to handle, use a fork to separate strands. Serve squash topped with salsa mixture.

Nutrition Facts

1 cup: 308 calories, 9g fat (2g saturated fat), 0 cholesterol, 822mg sodium, 46g carbohydrate (6g sugars, 16g fiber), 8g protein.

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