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Salsa Spaghetti Squash
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 Coulson Minney, Washington Court House, Ohio
Ingredients
- 1 medium spaghetti squash (about 4 pounds)
- 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
- 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 lightly oiled skillet, 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.
Nutrition Facts
1-1/4 cups squash with 1 cup salsa mixture: 244 calories, 6g fat (1g saturated fat), 0 cholesterol, 720mg sodium, 41g carbohydrate (11g sugars, 10g fiber), 7g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 fat.
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