Spaghetti Squash Tostadas

Spaghetti Squash Tostadas are a delightful low-carb twist on traditional Mexican fare, featuring roasted spaghetti squash as a base instead of tortillas. Topped with zesty black beans, fresh vegetables, and a sprinkle of cheese, these tostadas are both satisfying and nutritious.

Ingredients

• Spaghetti squash - 1 medium (about 1 kg)
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Ground cumin - 1/2 teaspoon
• Black beans - 1 cup, cooked and drained
• Cherry tomatoes - 1/2 cup, halved
• Red onion - 1/4 cup, finely chopped
• Avocado - 1/2 medium, diced
• Fresh cilantro - 2 tablespoons, chopped
• Lime juice - 1 tablespoon
• Shredded cheese (cheddar or Mexican blend) - 1/2 cup
• Sour cream or Greek yogurt - for serving (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the inside of each half with olive oil and sprinkle with salt and ground cumin.
4. Place the squash halves cut-side down on a baking sheet and roast in the oven for 30-35 minutes until tender.
5. While the squash is roasting, prepare the toppings: in a bowl, combine the black beans, cherry tomatoes, red onion, avocado, cilantro, and lime juice. Mix well and set aside.
6. Once the squash is cooked, use a fork to scrape the flesh into strands (the 'spaghetti').
7. To assemble the tostadas, place a generous amount of spaghetti squash on a plate, followed by the black bean mixture and a sprinkle of shredded cheese.
8. Optional: add a dollop of sour cream or Greek yogurt on top before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 15 mg
• Total Fat: 16 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.25 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in fiber, which aids in digestion and promotes a feeling of fullness.

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