Lunch
Spaghetti Squash, Beans and Avocado
| Total time:
| Prep:
| Cook:
| Servings:
|
| 50 min |
10 min |
40 min |
1 |
Dietary Restrictions
VegetarianDairy-freeGluten-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freeRed meat-freeSoy-FreePork-FreeSesame-Free
Ingredients
-
2
Ounce
black beans canned low sodium
-
1/4
spaghetti squash
-
1/2
avocado
Directions
-
Start by making the beans. You can either make them from scratch or use canned beans that are low in sodium to save time. If you want to make them from scratch here is how: Soak 1 cup of beans over night in a covered pot. The next day drain the water and add enough new water to cover the beans in the pot, about 4 cups. Add half an onion, 1 bayleaf, and 2 garlic cloves for some flavor. Cover the pot and cook for 2 hours on medium heat. If your beans are taking more than two hours to cook, they are probably old. If the beans seem to need more water add more water to the pot.
-
Preheat your oven to 400 degrees F. / 204 degrees C.
Want the full step-by-step guide and video tutorial?
Start your free trial in the Little Lunches app and get 500+ kid-approved recipes.
Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 244 kcal |
| Fat
| 15 g |
| Carbohydrates
| 25 g |
| Protein
| 6 g |
| Fiber
| 12 g |
| Sugar
| 4 g |
| Sodium
| 102 mg |
Get Recipe Ingredients