Recipes that are all gluten & dairy free

Tex Mex Spaghetti Squash with Black Bean Guacamole

Recipe by Oh She Glows

  • 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
  • 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