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Mexican Spaghetti Squash Casserole With Avocado Salsa

yield: 4 total time: 40 minutes
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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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