- 1 large spaghetti squash
- 1 large onion, diced
- 2 tsp. minced garlic
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 2 cans (15 oz. each) no-salt-added black beans
- 1 can (4 oz.) diced green chiles
- 1 1/2 c. low-sodium vegetable broth
- 2-3 tsp. Tabasco sauce
- 1 large avocado, diced
- 2-3 Tbsp. fresh squeezed lime juice
- 1 c. cherry or grape tomatoes, dieced
- 1/2 bunch cilantro, chopped fine
- Preheat oven to 375°F and halve squash lengthwise. Use a spoon to scoop out and discard seeds from the middle of each half. Place a piece of parchment paper over a baking sheet and place spaghetti squash cut-side down on the baking sheet. Bake 30-40 minutes or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled. Rake a fork back and forth across the squash to remove its flesh in spaghetti-shaped strands.
- Drain the cans of black beans and rinse well, until no more foam appears. In a large pan over medium-high heat, sauté onion until soft. Add a small amount of vegetable broth to prevent sticking if necessary. Add the minced garlic, 1 teaspoon ground cumin, and 1 teaspoon ground chili powder, and sauté 1-2 minutes more. Add the drained black beans, can of diced green chiles, vegetable broth, and Tabasco to taste. Turn heat to low and let the mixture simmer while the spaghetti squash roasts. Mixture should cook until the vegetable broth has evaporated enough that the mixture is nearly dry.
- In a medium-sized bowl, toss avocado pieces with 1 tablespoon of lime juice. Add tomatoes, cilantro, and 1 or 2 tablespoons of lime juice to taste. Salt to taste.
- For 4 servings: Place 1/4 of spaghetti squash in a bowl. Top with 1/4 of black bean mixture and 1/4 of avocado mixture.