Ingredients
1 medium spaghetti squash (about 4 pounds)1 medium onion, chopped2 cups salsa1 can (15 ounces) black beans, rinsed and drained3 tablespoons minced fresh cilantro1 medium ripe avocado, peeled and cubed
Preparation
Cut squash lengthwise in half; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high for 15-18 minutes or until tender.
Meanwhile, in a lightly oiled skillet, cook and stir onion over medium heat until tender. Stir in salsa, beans and cilantro; heat through. Gently stir in avocado; cook 1 minute longer.
When squash is cool enough to handle, use a fork to separate strands. Serve squash topped with salsa mixture.
