Salsa Spaghetti Squash

This is one colorful dish, and gluten free (Anne and Charlie):
(makes 4 servings)

1 med. spaghetti squash
1 med. sweet* white onion, chopped
2 cups salsa or Pico de Gallo*
1 can (15 oz.) reduced sodium* black beans, rinsed and drained
3 T. minced fresh cilantro
1 med. ripe avocado, peeled and cubed
1/2 small can sliced black olives*, drained
Queso Fresco cheese*, crumbled

Cut squash lengthwise in half; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave squash, uncovered, on high for 15-18 mins. or until tender (you can also roast it in the oven, if you would rather*). Meanwhile, in a nonstick skillet coated with cooking spray, cook and stir onion over med. heat. until tender. Stir in salsa, beans, and cilantro; heat through. Gently stir in avocado and black olives; cook 1 min. longer. When squash is cool enough to handle, use a fork to separate strands. Serve squash topped with salsa mixture, and sprinkle with cheese.

"Joy is really the emotion I'm most at home in." ~ Michael J. Fox

Have FUN today!!

Love,

MM