Jennifer B. Photography | Tasty Tuesday-black bean salsa spaghetti squash

Tasty Tuesday-black bean salsa spaghetti squash

August 01, 2017  •  Leave a Comment

Happy (or should I say Tasty) Tuesday

Have I ever told you that I have the best relationship with food.  I love food!!!  And being a dietitian have learned through the years that food loves me...and the right food is going to treat me right:)

Here is one of my favorites!!!

Happy Tasty Tuesday!!!



Black Bean Salsa Spaghetti Squash


1 Medium Spaghetti Squash

2 tsp olive oil

1 cup red onion, diced

1 Green Bell Pepper

1 glove of garlic, minced

2 cans of black beans, drained and rinsed

1 jar (16 oz) of salsa (mild, medium, or hot…which ever you prefer)

¼ cup fresh cilantro, chopped

1 small avocado, chopped



Cut the Spaghetti squash, length-wise.  Remove seeds.  Place them cut side down onto a baking pan.  Add water to the bottom of the pan, enough to touch the squash.  Bake in the oven at 350 degrees for approximately 18-20 minutes or until skin is soft.  Remove from the oven and flip them over, allowing them to cool slightly.  Once able to handle, use a fork to remove the inside of the squash.  It will come out as strands, similar to noodles.

Heat oil in a large skillet.  Add onion, pepper, and garlic and sauté for 3-5 minutes.  Add the beans and salsa and heat through.  Add the cilantro.  Top with avocado and serve over spaghetti squash. 


Nutrition facts: 1 ½ cups: 180 kcals, 5 grams of Fat (0.5 g saturated), 0 mg cholesterol, 34 g carbohydrate, 11 g fiber, 7 g protein. This supplies 8% of your daily intake for Vit. A and 40% of vitamin C. 



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