Nutritional Wisdom with Carly Pollack

Tex Mex Spaghetti Squash with Black Bean Guacamole

Oh She Glows

Tex Mex Spaghetti Squash with Black Bean Guacamole

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
2-3 servings