My best friend, Kristie, came to visit over a month ago (has it been a month since she visited, and I am just posting this now?!? Wow, I’m way too busy….), and we made a great spaghetti squash dish! I have no idea where the recipe came from, whether a cookbook or from her own invention, but it was absolutely delicious. It was healthy but still hearty and vegetarian ( a must since Kristie is a vegetarian!).
We had a great weekend of hanging out– and we ate a lot, but this was my favorite meal. I was full but didn’t feel stuffed since everything was good for me– unlike my usual meals of heavy pastas or, recently, frozen pizzas!
- 1 large spaghetti squash
- Ground cumin
- Salt and pepper
- 3-4 tomatoes, chopped into chunks
- 1 can black beans, drained and rinsed
- 1 avocado, chopped
- Servings: 2
- Difficulty: easy
Preheat oven to 400 degrees.
Poke holes in the spaghetti squash with fork. Microwave for five minutes to soften. Split/cut in half with knife. Take innards out.
Season liberally with paprika and cumin. Place spaghetti squash on a cookie sheet, cut side up. Cook for one hour.
Use a fork and shred the spaghetti squash. Put into two large bowls and season to taste with salt and pepper. Top with avocado, tomatoes, and black beans. Enjoy!