Tex-Mex Spaghetti Squash

with Black Bean Guacamole

  • 45 min
Customer Favourite
Vegetarian
Gluten Free
Spicy
Celebrate a fiesta of Mexican flavours with our Tex Mex squash, stuffed with a beautiful black bean guacamole that will satisfy your wildest hunger!
Tex Mex Spaghetti Squash

Ingredients

1
Avocado(s)
1 cup(s)
Black Beans
1/4 tsp
Chili Powder (*)
6 g
Coriander
1/2 tsp
Crushed Red Pepper Flakes
1/2 tsp
Cumin (*)
1/2 tsp
Dried Oregano (*)
1/2
Lime(s)
2 tbsp
Olive Oil (not included)
1/2
Red Onion(s)
1
Spaghetti Squash(es)
1
Tomato(es)
Nutritional facts
Serving per portion
Amount / Serving
Calories
712 kcal
Total fat
30 g
Saturated Fat
5 g
Sodium
408 mg
Total Carbohydrate
113 g
Fiber
30 g
Sugar
38 g
Proteins
15 g

Instructions

Cook the squash
1

Prepare the squash

Preheat the oven to 375F

Line a baking sheet with parchment paper. Cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard. Brush the olive oil on the cut-side of the squash halves and place cut-side down on the baking sheet. Roast for 30 min or until tender.

Prepare the ingredients
2

Prepare the vegetables

Dice the red onion and tomato. Rinse and drain the black beans. Juice the lime. Chop cilantro.

Prepare the guacamole
3

Prepare the guacamole

When the squash is almost done, mash the avocado in a large bowl. Stir in the onion, tomato, black beans and 1/2 the coriander. Season with salt, pepper, lime juice and red pepper flakes (to taste).

Prepare the squash
4

Garnish the squash

Remove the squash from the oven, flip over and scrape the flesh with a fork to shred it. Sprinkle the chili powder and dried oregano over the squash and season with salt and pepper to taste. Top with the guacamole. Garnish with remaining coriander.