- 45 min
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 vegetables
Dice the red onion and tomato. Rinse and drain the black beans. Juice the lime. Chop cilantro.
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).
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.