Monday, March 31, 2014

Mexican Style Spaghetti Squash

I like trying new recipes that incorporate lots of veggies - and actually taste really good. I was perusing Printerest, looking for dinner ideas, and found this recipe that sparked my interest. I didn't feel like cooking the vegetables or using as many ingredients, so I put my own spin on it and came up with: a Mexican style roasted spaghetti squash bowl topped with fresh salsa and black beans. That's a mouthful. I'm somewhat obsessed with the combination of avocado, lime and cilantro. Cilantro is the crowing jewel to any dish for me. I can't get enough of the stuff! I also like black beans. The flavors are so fresh! You can use whatever veggies you like. 

1 spaghetti squash
1-2 ripe avocados
1-2 Roma tomatoes
Half a yellow bell pepper
Half a small onion (or less, the flavor is strong)
1 can black beans, drained (or better yet, Caribbean seasoned black beans)
Half a lime
Fresh Cilantro
Olive Oil 

Preheat oven to 400 degrees. Spray baking sheet with cooking spray. Cut spaghetti squash into 4 pieces. Rub squash flesh with a little olive oil and sprinkle a little salt on pieces. Roast squash, skin side down on baking sheet, for 50 minutes or until strands are tender. 

10 minutes before squash is done roasting, make fresh salsa topping. Drain can of black beans. Dice avocados, tomato, bell pepper, onion and tear pieces of cilantro. Add beans and vegetables to a bowl. Squeeze juice of half a lime into bowl. Drizzle with light amount of olive oil. Sprinkle a tiny bit of salt. Gently mix everything together. 

When squash is done roasting, let cool for 10 minutes or until it's easy to handle. Scrape 1 section of squash into a bowl, fluff strands and top with a few spoonfuls of fresh salsa. Enjoy! 

Makes 4 servings. Or, if you're like me, you'll eat two helpings, because it's that good! Refrigerate squash and salsa separately if you have leftovers and enjoy the next day.

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