Mexican-Style Spaghetti Squash with Guacamole

Name: Mexican-Style Spaghetti Squash with Guacamole
Yield: 4
Ingredients: 1 large spaghetti squash, sliced in half lengthwise, seeds removed; 1/4 teaspoon ground cumin; 1/4 teaspoon ground chili powder; 2 medium ripe avocados, peeled and pitted; 1/4 cup chopped onions; 2/3 cup chopped plum tomatoes; 1 1/2 cups or 1 (15 ounce) can low sodium kidney beans, drained; 1 clove garlic, minced; 1 tablespoon fresh lime juice; 1/2 teaspoon ground cumin; 1/4 cup chopped cilantro; red pepper flakes, to taste

By: www.DrFuhrman.com

by 19 members

G - BOMBS

Category: Main Dishes - Vegan

Spaghetti squash and guacamole make a great combination. The rich creaminess of the avocado works really well with the uniquely-textured, mildly-flavored squash.

Recipe
My Notes
Nutrition Facts
Ratings & Comments (12)

Serves 4

Ingredients

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For the Spaghetti Squash:

1 large spaghetti squash, sliced in half lengthwise, seeds removed

1/4 teaspoon ground cumin

1/4 teaspoon ground chili powder

For the Guacamole:

2 medium ripe avocados, peeled and pitted

1/4 cup chopped onions

2/3 cup chopped plum tomatoes

1 1/2 cups or 1 (15 ounce) can low sodium kidney beans, drained

1 clove garlic, minced

1 tablespoon fresh lime juice

1/2 teaspoon ground cumin

1/4 cup chopped cilantro

red pepper flakes, to taste

Instructions:

Preheat oven to 350 degrees F.

Place squash on a baking sheet, cut side facing down. Bake for 45-50 minutes, until flesh is tender and easily comes apart when pierced with a fork.

While the squash is baking, make the guacamole. Using a fork, mash the avocados in a medium bowl. Add the onions, tomatoes, beans, garlic, lime juice, cumin, cilantro and red pepper flakes and mix well.

Use a fork to separate the flesh from the shell of the squash and shred into spaghetti-like strands. Season with cumin and chili powder. Serve the spaghetti squash topped with a dollop of guacamole.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 4

Per Serving:

Calories 274
Protein 9 g
Carbohydrates 39 g
Sugars 8 g
Total Fat 11.6 g
Saturated Fat 1.7 g
Cholesterol 0 mg
Sodium 54 mg
Fiber 12.8 g
Beta-Carotene 384 ug
Vitamin C 21 mg
Calcium 93 mg
Iron 3.1 mg
Folate 173 ug
Magnesium 80 mg
Potassium 994 mg
Zinc 1.7 mg
Selenium 1.9 ug

My Rating:
(click on a star to select your rating)

vaporz

04/11/2023 04:04 PM

Rated this recipe:

Simple, yet delicious and nutri(tarianti)ous.

Lasqueti Joyce

06/23/2021 07:32 PM

Rated this recipe:

Really tasty and easy to make! I think I will try the roasted seeds on it next time like another person suggested.

Laury

01/15/2020 04:49 PM

Rated this recipe:

Delicious and filling! Would never have thought to put such ingredients together. Of course it has guacamole, so how can it be bad? Excellent guacamole at that!

DrRuthie

01/15/2019 11:55 PM

Rated this recipe:

This was very tasty. I was pleasantly surprised. The combination of avocado and squash just did not seem right. However I had to make myself not eat another portion. I used what was on hand, which was canned tomatoes rather than fresh, and I did not have cilantro. I really like cilantro, so I look forward to making this again and including that. Preparation went well. I use an Instant Pot, so I just the entire uncut and unpeeled squash into the pot. I steamed it for 25 minutes. About 23 minutes would have been plenty. The portions are generous. A keeper!

Atlantagram

10/09/2018 08:08 PM

Rated this recipe:

WOW! This is the best Nutritarian recipe I have made and I have made a good few. I have rated others 5 but this one deserves a 7. Dr. Fuhrman you excel at creating outstanding dishes. Kudos to you and thank God for giving you this assignment. Oh, by the way, I used black beans in the absence of kidney beans. Can't imagine the latter being any better.

tnoones

10/01/2018 06:27 PM

Rated this recipe:

This dish was amazing

Mzewatski

09/27/2018 01:29 PM

Rated this recipe:

This was the first time I ever prepared and ate spaghetti squash. The recipe was easy to follow. Since I already had frozen pinto beans (leftover from a previous meal), I substituted them for the kidney beans. The combination of the squash and guacamole is genius! I thought the flavor and texture were perfect together. I will be making it again in the near future. Thank you so much!!! :)

TulipBenjamin

09/20/2018 06:50 PM

Rated this recipe:

So flavorful!

barbielarson2

09/17/2018 09:52 PM

Rated this recipe:

Really delicious! Made it twice this week!

cansel

06/06/2018 07:27 PM

Rated this recipe:

We rate it 4.5 stars - it is quite tasty!

SamT3

10/23/2017 07:51 PM

Rated this recipe: (no rating)

4.5 stars too. I had never made spaghetti squash before and was pleasently surprised with it's taste and texture. I made the recepie according to the directions expect I replaced the kidney beans with black beans and added some hot sauce. I was very happy with the results and will make it again!

This comment was last edited on 10/23/2017 07:52 PM

Elaine Garces

12/07/2015 08:54 PM

Rated this recipe:

4.5 stars! What a pleasant surprise!! I used fire roasted tomatoes (on hand) and one avocado (on hand). I topped with home made "sour cream" (DF recipe) and roasted spaghetti squash seeds. Simple and very flavorful. I will make this again. Thank you.

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Mexican-Style Spaghetti Squash with Guacamole

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