Save on Pinterest

Salsa Spaghetti Squash

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

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

  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.
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.

Recommended Video