Mexican Spaghetti Squash Boats

I love Mexican food and taco salad night is a favorite of mine. Having some spaghetti squash from a friend I decided to mix things up a little, since we had taco salads a couple nights prior, making these Mexican Spaghetti Squash Boats. These are great for a quick dinner, which are great on busy nights. You can also bake them if desired, if you have more time. This is like many of my other recipes that are meant to be customized, adding your favorite taco toppings and what you have on hand. You can add meat if desired, additional veggies, salsa, sour cream or greek yogurt, or even bake with cheese. Below is what I used on this particular night to make the one pictured.

Mexican Spaghetti Squash Boats

Makes 2 servings

1 spaghetti squash

1 can, or 1 cup cooked, beans of choice  (used black beans)

2 roma tomatoes, chopped

1 jalapeno, sliced

1 avocado, sliced or chopped

Salsa, as desired (used a spicy roasted corn salsa)

Additional optional toppings: additional veggies, sour cream or greek yogurt, cheese, chips

To make these quick cut squash in half, lengthwise, remove seeds and fill half way with water. Place in the microwave for 6-10 minutes, or until done, depending on size of squash. Empty water and scrap strands with a fork. I like to pat my squash with a paper towel to remove any excess moisture. Rinse and drain beans if using canned, and cook. Toss spaghetti squash with beans, tomatoes, and veggies of choice, top with jalapenos, salsa, avocado, and other desired toppings. Enjoy!

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