Go check out my girl Cassie's blog to see if she has a yummy recipe for you today!
Tex-Mex Spaghetti Squash
1 large spaghetti squash
1/2 packet reduced sodium taco season (or make your own!)
1/2 container of black bean and corn pico de gallo
1 can no salt added black beans, drained and rinsed
Add any toppings you may like. I added a serving of tortilla chips to one of my meals, but avocado, cheese, etc. would be great.
- Preheat oven to 375F
- Split your spaghetti squash in half and remove the seeds. Place cut side down on a cookie sheet that's been coated with cooking spray or foil. Bake for 45 minutes, flip the squash over and bake until flesh is tender, which for me was 15 more minutes. You can also microwave the squash, I think for 7 minutes or so, if you are short on time.
- Allow squash to cool, then use a fork to scrape the inside of the squash to create spaghetti like strands. Dump into a bowl.
- Add taco seasoning to squash and mix until thoroughly incorporated. Add black beans and pico. Dish out and enjoy.