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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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:
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.
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