TEX-MEX SPAGHETTI SQUASH WITH BLACK BEAN GUACAMOLE
1 med. spaghetti squash
olive oil
ground cumin
ground chili powder
dried oregano
salt
pepper
Guacamole:
2 med avacado
1 med roma tomato, seeded and diced
1 (15 oz) can black beans, drained and rinsed
lemon juice
seasoned salt
dried minced onions
Preheat oven to 375. Slice spaghetti squash in half. Brush with olive oil and season with salt and pepper. Place cut side down into baking dish and roast 30-50 minutes - until flesh is soft and easily able to be scraped out.
Prepare quacamole - peel and dice avacados then smash with a fork. Add tomato and black beans. Season with lemon juice, seasoned salt and minced onions to taste.
Remove squash from oven. Scrape flesh out. Sprinkle with cumin, chili powder, oregano, and salt and pepper to taste. Top with guacamole and serve warm.
