Dinner for 2

Tex-Mex Spaghetti Squash

Name: Tex-Mex Spaghetti Squash
Total time: 55 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 spaghetti squash; extra virgin olive oil; ground cumin; ground chili powder; dried oregano; salt & pepper; 2 avocados; 1/2 cup diced red onion; 1 small tomato; 1 can (15 oz) black beans; 1/4 cup chopped cilantro leaves; 2 tbsp fresh lime juice (optional); fine grain sea salt (optional); freshly ground black pepper (optional); red pepper flakes (optional)

Roasted spaghetti squash holds cumin-seasoned strands topped with black bean guacamole, tomato, onion, and cilantro.

$3.71per serving $$$

55 minstart to table

2servings

Mexican Vegetarian Vegan Dairy-free Dinners Fall

Ingredients

1 spaghetti squash
extra virgin olive oil
ground cumin
ground chili powder
dried oregano
salt & pepper
2 avocados
1/2 cup diced red onion
1 small tomato
1 can (15 oz) black beans
1/4 cup chopped cilantro leaves
2 tbsp fresh lime juice (optional)
fine grain sea salt (optional)
freshly ground black pepper (optional)
red pepper flakes (optional)

Steps

Heat the oven to 400 F and line a baking sheet with parchment.
Halve the spaghetti squash lengthwise, remove the seeds, and brush the cut sides with oil, cumin, chili powder, oregano, salt, and pepper.
Place the squash cut-side down and roast for 35 to 40 minutes, until the strands separate easily with a fork.
Mash the avocados with the onion, tomato, black beans, cilantro, lime juice, salt, pepper, and red pepper flakes.
Scrape the squash into strands and top each half with the black bean guacamole.

Main ingredient on sale this week? See what to make with canned beans on sale.