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Mexican Spaghetti Squash Casserole With Avocado Salsa

Ben Phelps
  • 40 minutes
  • Serves 4

INGREDIENTS

1

Avocado, large pitted and chopped

2/3 cup

Black beans, canned

1/4 cup

Cilantro, fresh

1 clove

Garlic

1

Jalapeno

3

lbs Spaghetti squash

2

Tomatillos, medium

1 14.5 ounce can

Tomatoes, fire roasted

2 tbsp

Lime juice, fresh

1

Salt and pepper

1

packet Taco seasoning

1 cup

Cheese

1 person Recommend This Recipe