1-Getting started with Spaghetti Squash Tostadas: Begin by preheating your oven to 425°F and lining a baking sheet with foil for easy cleanup. This step sets the stage for roasting veggies that add a smoky depth to your meal.

2-Preparing the roasted vegetables: In a medium bowl, whisk together 2 tablespoons vegetable oil, 2 teaspoons chili powder, and 1 teaspoon chipotle chili powder, then season with salt and pepper. Toss in 1 pint of halved cherry or grape tomatoes and 1 large red onion cut into 0.5-inch wedges, spreading them in a single layer on the baking sheet. Roast for about 25 minutes, stirring once, until they’re tender and full of flavor.

3-Preparing the spaghetti squash and beans: While the veggies roast, prepare the spaghetti squash by placing 0.5 seeded spaghetti squash cut side up in a microwave-safe dish with 0.5 cup water. Cover and microwave for 10-15 minutes until tender, then let it cool before scraping the flesh with a fork into strands. In a skillet, heat the remaining 1 tablespoon vegetable oil over medium heat, add 15 ounces of drained and rinsed canned black beans, and cook until warmed, mashing them slightly for better spreading.

4-Assembling Your Tostadas: Once everything is ready, assemble by spreading the beans onto 8 tostada shells. Top with the spaghetti squash strands and roasted vegetables, add a dollop of 0.5 cup sour cream, and garnish with fresh cilantro and a squeeze of lime juice. This recipe takes about 15 minutes to prep and 25 minutes to cook, making it ideal for busy weeknights.