Tex Mex Spaghetti Squash with Black Bean Guacamole

Recipe by Oh She Glows

Ingredients

• 1 medium spaghetti squash
• 1 tbsp. coconut oil
• 1 tsp. ground cumin
• 1/2 tsp. ground chili pepper
• 1 tsp. dried oregano
• 2 avocados, pitted
• 1/2 cup diced red onion
• 1 small tomato, seeded and diced
• 1 can black beans, rinsed well
• 1/4 cup chopped cilantro leaves
• 2 tbsp. fresh lime juice

Directions

• Preheat oven to 375F and line a large baking sheet with parchment paper.
• Slice off the stem of the squash and place the squash cut side down on a cutting board.
• With a knife, carefully slice through the squash lengthwise to create two long halves. Scoop out the seeds and guts.
• Brush some coconut oil onto the squash and sprinkle with salt and pepper.
• Place squash halves cut side down on the baking sheet and roast for 30-50 minutes, depending on how large your squash is.
• When the squash is tender and you can easily scrape the strands with a fork, it's ready.
• Check the squash after 25-30 minutes to make sure you're not over cooking it.
• Be sure not to cook for too long or it will turn mushy.
• While the squash is roasting, prepare the black bean guacamole.
• Mash the avocado flesh in a large bowl.
• Fold in the onion, tomato, drained and rinsed black beans, and cilantro.
• Season to taste with lime juice, salt, pepper, and red pepper flakes.
• Remove squash from the oven, flip over, and scrape the flesh with a fork in vertical motions.
• Do this until you've scraped all the strands off the skin.
• Now sprinkle on some chili powder, cumin, oregano, salt, and pepper (as much or as little as you want).
• Top the squash with guacamole and serve warm.
• You can also plate the spaghetti squash, if preferred.

Serving Size
2-3 servings

Posted To: Entree, Sides, Vegetarian