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Salsa Spaghetti Squash

Name: Salsa Spaghetti Squash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings.
Cuisine: North America, Mexican
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

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

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. —Clara Coulson Minney, Washington Court House, Ohio

Salsa Spaghetti Squash Recipe photo by Taste of Home

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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

Directions

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.
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.
When squash is cool enough to handle, use a fork to separate strands. Serve squash topped with salsa mixture.

Editor's Note

This recipe was tested in a 1,100-watt microwave.

Nutrition Facts

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