Stuffed spaghetti squash tex mex style

This Stuffed spaghetti squash tex mex style consists of Roasted spaghetti squash halves that are transformed into delicious edible vessels; simply fill with a savory stuffing, and pull the squash strands away from the shells as you gather up a bite. each half is Two weight watchers points each

Ingredients

• Cooking spray
• 4 spray s
• Uncooked spaghetti squash
• 1 medium
• Kosher salt
• ¼ tsp
• Black pepper
• ¼ tsp
• Canned low sodium black beans
• ½ cup s, rinsed and drained
• Red bell pepper
• ⅓ cup
• Salsa
• 6 Tbsp divided
• Light cheddar cheese
• 6 Tbsp shredded, divided

Instructions

1. Preheat the oven to 425°F. Line a small sheet pan with foil.
2. Cut the squash in half lengthwise; scoop out and discard the seeds and membranes. Coat the cut sides of the squash with cooking spray, and sprinkle with salt and pepper. Place the squash halves cut side down on the prepared pan. Roast at 425°F for 25 minutes.
3. Meanwhile, in a medium bowl, toss together the beans, red pepper, , ¼ cup salsa, Remove the squash from the oven (leave the oven on). Turn the squash halves over, cut side up. Divide the mixture evenly between the squash halves. Sprinkle the cheese on top.
4. Return the squash to the oven. Roast until the squash is tender and the cheese is bubbly and browned, about 20 minutes. Top the squash halves with avocado and the remaining 2 tbsp salsa.
5. Serving size: 1 stuffed squash half