Mexican-Inspired Spaghetti Squash

A delicious Mexican twist for your spaghetti squash! If you want more protein, add some chicken fajita meat or taco meat.

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

Ingredients

• ¼ teaspoon salt
• 1 tablespoon olive oil
• ¼ teaspoon ground black pepper
• salt and ground black pepper to taste
• 1 teaspoon ground cumin
• nonstick cooking spray
• ½ yellow bell pepper, chopped
• 1 (4 ounce) can sliced black olives
• 1 clove garlic, minced, or more to taste
• ¼ cup fresh cilantro, chopped
• 1 (14 ounce) can black beans, rinsed and drained
• 1 spaghetti squash
• ¾ cup shredded Mexican cheese blend, divided
• ½ teaspoon olive oil, or as needed
• 1 avocado, diced, or more to taste
• ½ sweet yellow onion, chopped
• 2 roma tomatoes, chopped

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.

Step 2

Cut squash in 1/2 lengthwise. Remove and discard seeds. Add a few drops of oil to each 1/2 and spread using a pastry brush. Sprinkle lightly with salt and pepper. Place cut-side down in the prepared baking pan.

Step 3

Bake in the preheated oven until tender, about 30 minutes.

Step 4

Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Saute onion, bell pepper, and garlic in the hot oil until tender, 5 to 7 minutes. Remove from heat.

Step 5

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 6

Remove strands from squash using a fork or spoon and place them into a large bowl. Add black beans, sauteed veggies, 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. Serve immediately.