MEXICAN SPAGHETTI SQUASH CASSEROLE WITH AVOCADO SALSA

INGREDIENTS

  • 3 pounds spaghetti squash (sliced in half lengthwise, seeds scraped with a spoon)
  • 1 packet taco seasoning
  • 14.5 ounces can fire roasted tomatoes (drained)
  • 2/3 cup canned black beans (rinsed and drained)
  • 1 cup shredded cheese – or more (I use a Mexican 4-cheese blend)
  • jalapeño slices (optional)
  • 1/4 cup fresh cilantro leaves (chopped (optional)
  • salt and pepper to taste

SIMPLE AVOCADO SALSA

  • 2 medium tomatillos (peeled and chopped)
  • 1 clove garlic (peeled and chopped)
  • 1 large avocado (peeled, pitted and chopped)
  • 2 tablespoons fresh lime juice
    MEXICAN SPAGHETTI SQUASH CASSEROLE WITH AVOCADO SALSA

INSTRUCTIONS

  1. Preheat oven to 375ºF.
  2. Place spaghetti squash on a microwave safe plate or other microwave safe container. Place the cut side down (skin facing up). Microwave on high for 10 minutes.
  3. Take the spaghetti squash out of the microwave and shred with a fork. If the squash is still hard, microwave for another 2-3 minutes, or until tender.
  4. Transfer the shredded spaghetti squash to a large bowl.
  5. Add taco seasoning and gently toss.
  6. Source Blog>>https://pickledplum.com/mexican-spaghetti-squash-casserole/?utm_content=buffera0fec&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer

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