Mexican-Inspired Spaghetti Squash recipe
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Ingredients
- 1 spaghetti squash ½ teaspoon olive oil, or as needed salt and ground black pepper to taste 1 tablespoon olive oil ½ sweet yellow onion, chopped ½ yellow bell pepper, chopped 1 clove garlic, minced, or more to taste nonstick cooking spray 1 (14 ounce) can black beans, rinsed and drained ¾ cup shredded Mexican cheese blend, divided ¼ cup fresh cilantro, chopped 1 teaspoon ground cumin ¼ teaspoon salt ¼ teaspoon ground black pepper 2 Roma tomatoes, chopped 1 avocado, diced, or more to taste 1 (4 ounce) can sliced black olives
Nutrition Info
- 203.5 caloriescarbohydrate: 19.5 gcholesterol: 12.1 mgfat: 12 gfiber: 6 gprotein: 7.3 gsaturatedFat: 4 gservingSize: -sodium: 520.6 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Mexican-Inspired Spaghetti Squash
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
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.
Bake in the preheated oven until tender, about 30 minutes.
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.
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.
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.
Bake in the preheated oven until bubbly, 15 to 20 minutes. Remove from the oven and top with tomatoes, avocado, and olives. Serve immediately.