0 Tasty Tuesday: Tex-Mex Spaghetti Squash

Go check out my girl Cassie's blog to see if she has a yummy recipe for you today!

So today,  I am giving you a recipe that while new to me, is probably not new to anyone else. I actually got the idea from a recipe that Raven of Don't Quote the Raven posted recently in her healthy living posts. I changed it a tiny bit to accommodate my preferences. You can do the same thing! Make any additions or subtractions that suit your tastes, steal this recipe and make it yours. I am trying to be better about my eating by incorporating more veggies, and making smarter choices. Not easy for a self-professed sugar-holic, but I'm trying, as you can see by this recipe, which I had for two meals yesterday.

Tex-Mex Spaghetti Squash 

source

Ingredients:

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. 

Directions:

• 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.

Makes 4 servings at 187 calories per serving without additional toppings.

Detail: Tasty Tuesday: Tex-Mex Spaghetti Squash