Mexican Spaghetti Squash Casserole With Avocado Salsa

• Produce

  • 1 3-pound spaghetti squash
  • 1 Avocado, large pitted and chopped
  • 2/3 cup Black beans, canned
  • 1/4 cup Cilantro, fresh leaves
  • 1 Garlic clove
  • 3 Jalapeno, fresh
  • 2 Tomatillos, medium
  • 1 14.5 oz can Tomatoes, fire-roasted

• Condiments

  • 2 tbsp Lime juice, fresh

• Baking & Spices

  • 1 Salt and pepper
  • 1 packet Taco seasoning

• Dairy

  • 1 cup Cheese

Found on pickledplum.com

Description

Ingredients

• One 3 pound spaghetti squash, sliced in half lengthwise, seeds scraped with a spoon
• 1 packet taco seasoning
• One 14.5 oz can fire roasted tomatoes, drained
• ⅔ cup canned black beans, rinsed and drained
• 1 cup shredded cheese - or more (I use a Mexican 4-cheese blend)
• A few fresh jalapeño slices (optional)
• ¼ cup fresh cilantro leaves, chopped (optional)
• Salt and pepper to taste
• For the simple avocado salsa:
• 2 medium tomatillos, peeled and chopped
• 1 garlic clove, peeled and chopped
• 1 large avocado, peeled, pitted and chopped
• 2 tablespoons fresh lime juice

Directions

• Preheat oven to 375ºF.
• Place spaghetti squash on a microwave safe plate or other microwave safe container. Place the cut side down (skin facing up). Microwave on high for 10 minutes.
• Take the spaghetti squash out of the microwave and shred with a fork. If the squash is still hard, microwave for another 2-3 minutes, or until tender.
• Transfer the shredded spaghetti squash to a large bowl.
• Add taco seasoning and gently toss.
• Add fire roasted tomatoes and black beans and gently toss.
• Brush a 1.5 quart casserole dish with a little olive oil (you can also use cooking spray).
• Pour the spaghetti squash mixture into the casserole dish and spread evenly.
• Sprinkle cheese and add a few slices of fresh jalapeño on top and bake for 20-25 minutes, or until cheese has melted.
• Meanwhile, make the simple avocado salsa by blending all the ingredients in a blender until smooth. Season with salt if needed.
• Take spaghetti squash casserole out of the oven and top with fresh salsa and cilantro. Serve immediately.
• Note: If you cannot find tomatillos, mash the avocado with a fork and season with a squeeze of fresh lime and a little salt.