Ingredients
- 3 pounds spaghetti squash sliced in half lengthwise, seeds scraped with a spoon
- 1 packet taco seasoning
- 14 1/2 ounces roasted tomatoes drained
- 2/3 cup canned black beans rinsed and drained
- 1 cup shredded cheese or more, I use a Mexican 4-cheese blend
- 3 jalapeno chilies fresh, slices, optional
- 1/4 cup cilantro leaves fresh, chopped, optional
- salt
- pepper
- 2 tomatillos medium, peeled and chopped
- 1 garlic cloves peeled and chopped
- 1 avocado large, peeled, pitted and chopped
- 2 tablespoons fresh lime juice
Nutrition
- Calories : 390 calories
- Carbohydrate : 47 grams
- Cholesterol : 30 milligrams
- Fat : 21 grams
- Fiber : 10 grams
- Protein : 17 grams
- SaturatedFat : 7 grams
- Sodium : 640 milligrams
- Sugar : 2 grams
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