15 ounce black beans drained and rinsed cooked canned ( 1.5 cups beans)
3 servings olive oil extra virgin
3 servings grain sea salt to taste fine
3 servings ground cumin
2 tablespoons juice of lime fresh to taste
3 servings oregano dried
0.5 cup onion diced red
3 servings pepper flakes red to taste
3 servings salt & pepper
1 medium spaghetti squash
1 small tomatoes diced seeded
Equipment
bowl
baking sheet
baking paper
oven
ice cream scoop
cutting board
chefs knife
Directions
Preheat oven to 375F and line a large baking sheet with parchment paper. Slice off the stem of the squash and place the squash cut side down on a cutting board. With a chef's knife, carefully slice through the squash lengthwise to create two long halves. Scoop out the seeds and guts with an ice cream scoop.
Brush some olive oil onto the squash and sprinkle with salt and pepper.
Place squash halves cut side down on the baking sheet and roast for 30-50 minutes, depending on how large your squash is. When the squash is tender and you can easily scrape the strands with a fork, it's ready. I like to check the squash after 25-30 minutes to make sure I'm not over cooking it. Be sure not to cook for too long or it will turn mushy.While the squash is roasting, prepare the black bean guacamole. Mash the avocado flesh in a large bowl. Fold in the onion, tomato, drained and rinsed black beans, and cilantro. Season to taste with lime juice, salt, pepper, and red pepper flakes.
Remove squash from the oven, flip over, and scrape the flesh with a fork in vertical motions. Do this until you've scraped all the strands off the skin. Now sprinkle on some chili powder, cumin, oregano, salt, and pepper (as much or as little as you want). Top the squash with guacamole and serve warm. You can also plate the spaghetti squash, if preferred.
