Spaghetti Squash Tostadas

1. 1

   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.

2. 2

   Add the tomatoes and red onion; toss.

3. 3

   Roast on a baking sheet, stirring once, until tender, 25 minutes.

4. 4

   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.

5. 5

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

6. 6

   Add the roasted vegetables and toss.

7. 7

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

8. 8

   Add the beans and mash with a fork.

9. 9

   Bring to a simmer; cook, stirring, until thickened, about 5 minutes.

10. 10

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

11. 11

    Heat 1/2 inch vegetable oil in a separate skillet over medium-high heat.

12. 12

    Fry each tortilla until crisp, 2 minutes.

13. 13

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

14. 14

    Serve with lime wedges.

* Per serving · 4 servings · Values may vary.