Quinoa Taco Stuffed Spaghetti Squash

Preheat oven to 400F. Cut a spaghetti squash in half (you can microwave it for a few minutes to soften it to make it easier to cut), scoop out the seeds, and brush some olive oil on either the squash or the pan. Bake for 45-50 minutes.

While the squash bakes, make 1 cup of quinoa according to package instructions. Once the quinoa is done cooking, add in 2 tbsp taco seasoning.

Once the spaghetti squash is done, use a fork to pull out the “spaghetti”. Save some of the squash, then add in the cooked quinoa, heated cooked black beans (from the can), cooked corn, sautéed onions and peppers, mashed avocado, and salsa. Mix well and serve.