Tex Mex Spaghetti Squash with Black Bean Guacamole

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Tomorrow I am having a play-date with one of my oldest friends. We grew up on the same street and went to the same school until my family moved away when I was 11. We didn’t reconnect until we both began having children, many years later. Our kids happen to be all the same ages, just give or take a couple months apart, and it has been like we have just picked up from where we left off 2o years ago. Mind you, we are not doing cartwheels in clown costumes on our front yards, having lemonade-popcorn stands, or climbing trees, but we are watching our kids begin to be adventurous and curious, seeing glimpses of our creative natures resonating inside of them.  We have both highly intelligent, little adult first borns, quiet, secretly smart second borns, and then our thirds. No words, perhaps not enough words to describe their little fear-less personalities. It has been a great joy doing life with Jen and being able to tackle all the obstacles life brings in our way together as sounding boards for one another. For sure there is always something to laugh about, it is just a given. I know I am going to miss her greatly when she moves next month, but I also know that this is just part of the story of the greater picture. What that picture is, I am not exactly sure, but I do know there is a preparation taking place for the perfect plan designed for her life. I am excited to see how it all unfolds for her and her family. They will be impacting, inspiring and influencing all those they meet in Fort St. John, and they themselves will be impacted, inspired and influenced, too. God is good.
Tomorrow we will be breaking bread with this meal from Oh She Glows.

Tex Mex Spaghetti Squash with Black Bean Guacamole

Inspired by: Oh She Glows

Ingredients:

For the spaghetti squash:

  • 1 medium spaghetti squash
  • extra virgin olive oil
  • ground cumin
  • ground chili powder (I didn’t use)
  • dried oregano
  • salt & pepper

For the black bean guacamole:

  • 2 avocados, pitted and flesh scooped out
  • 1/2 cup diced red onion
  • 1 small tomato, seeded and diced
  • 1 (15-ounce) can black beans, drained and rinsed (about 1.5 cups cooked beans)
  • 1/4 cup chopped cilantro leaves
  • 2 tablespoons fresh lime juice, or to taste
  • fine grain sea salt, to taste
  • freshly ground black pepper, to taste
  • red pepper flakes, to taste

How To Play:

  1. 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. Be sure not to cook for too long or it will turn mushy.
  2. 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.
  3. 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.

Enjoy.

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