Tae's Avocado Spaghetti Squash

This recipe was a result of a challenge from Tae to make an avocado pasta dish. Since I have a half dozen spaghetti squash to use up, I came up with this recipe with the squash instead of pasta. Hopefully, she will approve...


Tae's Avocado Spaghetti Squash

Servings: 4

6 cup(s) spaghetti squash (one large)
1 onion, finely diced
4 chili pepper, Anaheim, roasted, peeled, seeded (or 2 problano)
1 Tbs Turmeric - Fresh, grated, optional
1 Tbs ginger root, grated
1 Tbs olive oil
1 Tbs Earth Balance Original Buttery
1 tsp sea salt
1 c black beans, canned
1 c corn, frozen
2 tomato , seeds removed then diced
1 avocado
1/2 tsp lemon juice

Roast and peel chiles. Dice them and set aside
Finely dice one onion; grate turmeric if using and ginger.
Heat skillet.
Seed and dice tomatoes. Chop avocado into small chunks. Toss tomato and avocado with 1/2 tsp lemon juice. Set aside
Add olive oil and Earth Balance to the skillet.
When the butter substitute is melted, add the chiles and onion and salt. While cooking, start squash.

Cut squash in half lengthways. Remove seeds. Place cut side down in a glass dish. Add 1/4 c of water. Cover with plastic wrap and poke several holes in it.
Microwave squash for about 10 minutes or until soft

When onions are soft, add the black beans and corn and saute 3-4 minutes until heated through.
Scrape the spaghetti squash into the pan and toss to mix and heat.

Pour the squash mixture onto a seving plate and top with the avocado-tomato mixture. Add vegan parmesan cheese if desired.



Nutritional Percentages
Calories 380
Percentage Fat 38.5
Total Fat (g) 16.25
Percentage Carbohydrates 52

Saturated Fat (g) 2.9
Percentage Protein 10.2
Cholesterol (mg) 0
Sodium (mg) 736
Total Carbohydrates (g) 49.36
Sugars (g) 0
Fiber (g) 7.13
Protein (g) 9.67