Spaghetti Squash Tostadas

A tasty and nutritious take on the classic tostada, with roasted spaghetti squash serving as the base and melted cheese, fresh vegetables, and a spicy black bean salsa on top.

Ingredients:

• 1 spaghetti squash, halved and seeds removed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 can 15 ounces black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced
• 1 cup shredded lettuce
• 1/2 cup shredded cheddar cheese
• Tostada shells

Instructions:

Preheat oven to 400F 200C

Rub the cut sides of the spaghetti squash with olive oil and sprinkle with cumin, chili powder, garlic powder, salt, and pepper

Place the squash halves on a baking sheet, cut side down

Roast in the oven for 40-45 minutes, or until the squash is tender and easily shredded with a fork

While the squash is roasting, mix black beans, cherry tomatoes, red onion, and cilantro in a bowl

Once the spaghetti squash is done, use a fork to shred the flesh into 'spaghetti

' Assemble the tostadas by spreading a layer of shredded spaghetti squash on each tostada shell

Top with the black bean mixture, sliced avocado, shredded lettuce, and cheddar cheese

Serve immediately and enjoy your delicious Spaghetti Squash Tostadas!