Taco-Style Spaghetti Squash

cookinglight.com

Sue

2 (1 ½-lb.) spaghetti squash, halved lengthwise and seeded

1 ½ cups water, divided

1 tablespoon olive oil

1 pound 90% lean ground beef

1 cup chopped yellow onion

2 teaspoons chili powder

2 teaspoons garlic powder

2 teaspoons ground cumin

1 teaspoon kosher salt, divided

2 tablespoons unsalted tomato paste

1 (15-oz.) can no-salt-added black beans, drained and rinsed

3 cups angel hair coleslaw

2 tablespoons fresh lime juice

2 tablespoons chopped fresh cilantro

1 cup shredded Mexican 4-cheese blend, divided (4 oz.)

1 medium avocado, sliced (about 1 cup)

Note: Ingredients may have been altered from the original.

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