Salsa Spaghetti Squash Recipe

4.5 4 4
Salsa Spaghetti Squash Recipe
Salsa Spaghetti Squash Recipe photo by Taste of Home
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Salsa Spaghetti Squash Recipe

Read Reviews
4.5 4 4
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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 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.
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 cup: 308 calories, 9g fat (2g saturated fat), 0 cholesterol, 822mg sodium, 46g carbohydrate (6g sugars, 16g fiber), 8g protein.

  • 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
  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

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Reviews forSalsa Spaghetti Squash

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parelius User ID: 1026528 256860
Reviewed Nov. 16, 2016

"Very easy. I also added chopped zucchini since I had one to use up."

MY REVIEW
ksandjs1 User ID: 539854 244550
Reviewed Feb. 27, 2016

"*****"

MY REVIEW
EmilyJames1 User ID: 7227034 142092
Reviewed May. 14, 2014

"Love this dish!! quick and easy, and stores in the fridge surprisingly well. I add a little cheese on top, being careful to not make it too salty! Yum!"

MY REVIEW
estherbotelho User ID: 4621346 147441
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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