Name: Spaghetti Squash Tostadas
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil, plus more for frying; 2 1/2 teaspoons chili powder; 1 teaspoon chipotle chile powder; Kosher salt and freshly ground pepper; 1 pint cherry tomatoes, halved; 1 large red onion, cut into 1/2-inch wedges; 1/2 spaghetti squash, halved and seeded; 1 15-ounce can black beans (do not drain); 8 corn tortillas; 1/2 cup sour cream; Fresh cilantro, for topping; Lime wedges, for serving

Directions

Preheat the oven to 425 degrees F. Whisk 2 tablespoons vegetable oil, 2 teaspoons chili powder, the chipotle powder, 1 teaspoon salt and a few grinds of pepper in a bowl. Add the tomatoes and red onion; toss. Roast on a baking sheet, stirring once, until tender, 25 minutes.
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. Let cool; scrape the flesh into a bowl using a fork. Add the roasted vegetables and toss.
Heat the remaining 1 tablespoon vegetable oil and 1/2 teaspoon chili powder in a medium skillet over medium heat. Add the beans and mash with a fork. Bring to a simmer; cook, stirring, until thickened, about 5 minutes. (Add a splash of water if the beans get too thick.)
Heat 1/2 inch vegetable oil in a separate skillet over medium-high heat. Fry each tortilla until crisp, 2 minutes. Spread the beans on the tortillas; top with the vegetables, sour cream and cilantro. Serve with lime wedges.

Courtesy of Food Network Magazine

Spaghetti Squash Tostadas

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