Mexican Style Spaghetti Squash

Ingredients

• 1 (2½- to 3-pound) spaghetti squash
• 3 tablespoons extra-virgin olive oil
• Salt-free seasoning
• 2 garlic cloves, minced
• ½ teaspoon paprika
• ½ teaspoon ground cumin
• 1 (15-ounce) can black beans, rinsed
• 1 cup frozen corn
• 6 ounces cherry tomatoes,
• 6 scallions
• 1 jalapeño chile, stemmed, seeded, and minced
• 1 avocado, halved, pitted, and cut into ½-inch pieces
• 2 ounces cottage cheese or feta

Instructions

1. Pre-heat oven to 375 degrees and brush olive oil on sides and bottom of a casserole dish. Brush cut sides of squash with 1 tablespoon oil and season with salt-free seasoning. Place squash, cut side down, in prepared dish and roast until just tender, 40 to 45 minutes. Flip squash cut side up and let sit until cool enough to handle, about 20 minutes.
2. Combine remaining 2 tablespoons oil, garlic, paprika, cumin, and ¾ teaspoon salt-free seasoning in large bowl and microwave until fragrant, about 30 seconds. Stir in beans, corn, tomatoes, minced scallions, and jalapeño until well combined.
3. Using fork, scrape squash long ways into strands the dish and combine with bean mixture. Cover tightly with aluminum foil and bake until warmed through, 20 to 25 minutes.
4. Remove dish from oven. Sprinkle with avocado, cottage or feta cheese and sliced scallions. Serve and enjoy!

Nutrition:

• Serving Size per Recipe: 4
• Serving Size: 1 cup (about 1/4 of recipe)
• Calories: 220; Total Fat: 14g; Saturated Fat: 2g; Trans Fat: 0g ;Sodium: 120mg
   Total Carbohydrate: 20g; Dietary Fiber: 7g; Sugars: 5g; Protein: 7g