Mexican-Inspired Spaghetti Squash

Mexican-Inspired Spaghetti Squash

Easily transform your spaghetti squash into a Mexican-inspired casserole using cheese, beans, and seasonings.

Preparation Time
30 mins
Cooking Time
45 mins
Total Time
1 hr 15 mins
Calories
204 Calories

Recipe Instructions

Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
Step 2
Remove cooked squash from the oven and reduce oven temperature to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with nonstick cooking spray.
Step 3
Cut squash in half lengthwise. Remove and discard seeds. Drizzle 1/2 teaspoon olive oil over each half and spread with a pastry brush. Sprinkle lightly with salt and pepper. Place cut-side down on the prepared baking pan.
Step 4
Bake in the preheated oven until tender and a steak knife can easily be inserted into flesh, about 30 minutes.
Step 5
Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion, bell pepper, and garlic in hot oil until tender, 5 to 7 minutes. Remove from heat.
Step 6
Remove strands from squash using a fork or spoon and place them into a large bowl; discard skins. Add sautéed vegetables, black beans, 1/2 cup Mexican cheese, cilantro, cumin, salt, and pepper; mix well. Spoon mixture into the prepared casserole dish. Sprinkle with remaining 1/4 cup Mexican cheese.
Step 7
Bake in the preheated oven until bubbly, 15 to 20 minutes. Remove from the oven and top with tomatoes, avocado, and olives.

Ingredients

  • 1 tablespoon olive oil
  • salt and ground black pepper to taste
  • 1 teaspoon ground cumin
  • nonstick cooking spray
  • 1 (4 ounce) can sliced black olives
  • 1 clove garlic, minced, or more to taste
  • 1 (14 ounce) can black beans, rinsed and drained
  • 1 spaghetti squash
  • 1 avocado, diced, or more to taste
  • 2 roma tomatoes, chopped
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon salt
  • 0.5 yellow bell pepper, chopped
  • 0.25 cup fresh cilantro, chopped
  • 0.5 sweet yellow onion, chopped
  • 0.75 cup shredded Mexican cheese blend
  • 0.5 teaspoon olive oil, or as needed

Categories

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