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Spaghetti Squash Tostadas

Deborah, Taste and Tell
  • 40 minutes
  • Serves 4

INGREDIENTS

3 tbsp

vegetable oil, divided

2 1/2 tsp

chili powder, divided

1 tsp

chipotle chili powder

salt and pepper

1 pint

cherry or grape tomatoes, halved

1

large red onion, cut into ½-inch wedges

1/2

spaghetti squash, seeded

1 15 ounce can

black beans, drained and rinsed

8

tostada shells

1/2 cup

sour cream

fresh cilantro

lime wedges