If you want spaghetti, but are eating gluten-free or trying to keep a lid on carbs, there's always spaghetti squash as a flavorful alternative. Subtly sweet, tender and satisfying, this is one colorful dish. —Clara Coulson Minney, Washington Court House, Ohio
Salsa Spaghetti Squash
Salsa Spaghetti Squash
Prep Time
10 min
Cook Time
20 min
Yield
4 servings
Ingredients
- 1 medium spaghetti squash (about 4 pounds)
- 1 medium onion, chopped
- 2 cups salsa
- 1 can (15 ounces) black beans, rinsed and drained
- 3 tablespoons minced fresh cilantro
- 1 medium ripe avocado, peeled and cubed
Directions
- Cut squash lengthwise in half; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high for 15-18 minutes or until tender.
- Meanwhile, in a lightly oiled skillet, cook and stir onion over medium heat until tender. Stir in salsa, beans and cilantro; heat through. Gently stir in avocado; cook 1 minute longer.
- When squash is cool enough to handle, use a fork to separate strands. Serve squash topped with salsa mixture.
Nutrition Facts
1-1/4 cups squash with 1 cup salsa mixture: 244 calories, 6g fat (1g saturated fat), 0 cholesterol, 720mg sodium, 41g carbohydrate (11g sugars, 10g fiber), 7g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 fat.
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