Mexican Spaghetti Squash Casserole With Avocado Salsa | Local Recipes | Shorebread

Ingredients

• 3 pounds spaghetti squash (sliced in half lengthwise, seeds scraped with a spoon)
• 1 packet taco seasoning
• 14 1/2 ounces roasted tomatoes (drained)
• 2/3 cups canned black beans (rinsed and drained)
• 1 cup shredded cheese (or more, I use a Mexican 4-cheese blend)
• 3 jalapeno chilies (fresh, slices, optional)
• 1/4 cups cilantro leaves (fresh, chopped, optional)
• salt
• pepper
• 2 tomatillos (medium, peeled and chopped)
• 1 garlic cloves (peeled and chopped)
• 1 avocado (large, peeled, pitted and chopped)
• 2 tablespoons fresh lime juice