Spaghetti Squash Tostadas

Name: Spaghetti Squash Tostadas
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 425 grams black beans (do not drain); 1 pint cherry tomatoes, halved; 1 teaspoon chipotle chile powder; 3 teaspoons chili powder; 8 corn tortillas; 4 servings Fresh cilantro, for topping; 4 servings Kosher salt and freshly ground pepper; 4 servings Lime wedges, for serving; 1 large red onion, cut into 1/2-inch wedges; 118 milliliters sour cream; 1 spaghetti squash, halved and seeded; 3 Tbsps vegetable oil, plus more for frying

The recipe Spaghetti Squash Tostadas could satisfy your Mexican craving in around 40 minutes. This recipe covers 20% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 351 calories, 12g of protein, and 10g of fat per serving. This recipe serves 4. Head to the store and pick up chili powder, kosher salt and pepper, cream, and It works well as a rather inexpensive hor d'oeuvre.

Instructions

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Whisk 2 tablespoons vegetable oil, 2 teaspoons chili powder, the chipotle powder, 1 teaspoon salt and a few grinds of pepper in a bowl.

Ingredients you will need

Chili Powder

Vegetable Oil

Pepper

Salt

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Whisk

Bowl

Add the tomatoes and red onion; toss. Roast on a baking sheet, stirring once, until tender, 25 minutes.

Ingredients you will need

Red Onion

Tomato

Equipment you will use

Baking Sheet

Meanwhile, put the squash cut-side up in a microwave-safe dish; add 1/2 cup water, cover with plastic wrap and microwave until tender, 10 to 15 minutes.

Ingredients you will need

Squash

Water

Wrap

Equipment you will use

Plastic Wrap

Microwave

Let cool; scrape the flesh into a bowl using a fork.

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Bowl

Add the roasted vegetables and toss.

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Vegetable

Heat the remaining 1 tablespoon vegetable oil and 1/2 teaspoon chili powder in a medium skillet over medium heat.

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Vegetable Oil

Chili Powder

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Frying Pan

Add the beans and mash with a fork. Bring to a simmer; cook, stirring, until thickened, about 5 minutes. (

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Beans

Add a splash of water if the beans get too thick.)

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Beans

Water

Heat 1/2 inch vegetable oil in a separate skillet over medium-high heat. Fry each tortilla until crisp, 2 minutes.

Ingredients you will need

Vegetable Oil

Tortilla

Equipment you will use

Frying Pan

Spread the beans on the tortillas; top with the vegetables, sour cream and cilantro.

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Sour Cream

Vegetable

Tortilla

Cilantro

Spread

Beans

Serve with lime wedges.

Ingredients you will need

Lime Wedge

Equipment

Ingredients

Servings:

425grams

black beans (do not drain)1pint

cherry tomatoes, halved 1teaspoon

chipotle chile powder 3teaspoons

chili powder 8

corn tortillas 4servings

Fresh cilantro, for topping 4servings

Kosher salt and freshly ground pepper 4servings

Lime wedges, for serving 1large

red onion, cut into 1/2-inch wedges 118milliliters

sour cream 1

spaghetti squash, halved and seeded 3Tbsps

vegetable oil, plus more for frying

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Dragonette Cellars Sta. Rita Hills Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 45 dollars.