Delicious Southwestern Spaghetti Squash Recipe

This Southwestern Spaghetti Squash recipe is a healthy and delicious alternative to traditional pasta dishes. The squash is roasted to perfection and then seasoned with a blend of spices that give it a southwestern twist. Topped with black beans, corn, and avocado, this dish is full of flavor and packed with nutrients. It's also gluten-free and vegetarian, making it a great option for those with dietary restrictions. Serve it as a main course or a side dish for a satisfying and wholesome meal.

Ingredients

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup black beans, rinsed
• 1/2 cup corn kernels
• 1/4 cup diced red bell pepper
• 1/4 cup diced red onion
• 1/4 cup diced avocado
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced

Directions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the inside of the squash with olive oil and season with chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper.
4. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
5. Roast in the oven for 35-40 minutes, or until the flesh is tender and easily shreds with a fork.
6. Remove the squash from the oven and let it cool for a few minutes.
7. Using a fork, scrape the flesh of the squash to create spaghetti-like strands.
8. Transfer the spaghetti squash to a bowl and add black beans, corn, red bell pepper, red onion, avocado, cilantro, and lime juice.
9. Toss everything together until well combined.
10. Serve the Southwestern Spaghetti Squash as a main dish or side dish. Enjoy!

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