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Salsa Spaghetti Squash Recipe
Salsa Spaghetti Squash Recipe photo by Taste of Home

Salsa Spaghetti Squash Recipe

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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 M. Coulson, Washington Court House, Ohio
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 medium spaghetti squash
  • 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

Nutritional Facts

1-1/4 cups spaghetti squash with 1 cup salsa mixture equals 308 calories, 9 g fat (2 g saturated fat), 0 cholesterol, 822 mg sodium, 46 g carbohydrate, 16 g fiber, 8 g protein.

Directions

  1. 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.
  2. Meanwhile, in a nonstick skillet coated with cooking spray, 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.
  3. When squash is cool enough to handle, use a fork to separate strands. Serve squash topped with salsa mixture. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Salsa Spaghetti Squash in Light & Tasty December/January 2006, p63

Nutritional Facts

1-1/4 cups spaghetti squash with 1 cup salsa mixture equals 308 calories, 9 g fat (2 g saturated fat), 0 cholesterol, 822 mg sodium, 46 g carbohydrate, 16 g fiber, 8 g protein.

Reviews for Salsa Spaghetti Squash(1)

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MY REVIEW
Reviewed Oct. 4, 2011

So very tasty and fast to prepare. Next time I will use home made salsa to reduce the salt as store bought salsa has far too much salt. The avocado is such a nice added touch.

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