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

Name: 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

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Try our recipe for Mexican Spaghetti Squash Casserole With Avocado Salsa from locals on the Maryland, Delaware and VA Eastern Shore from Online lifestyle magazi

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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