Mexican-Inspired Spaghetti Squash
Description
Easily transform your spaghetti squash into a Mexican-inspired casserole using cheese, beans, and seasonings.
Ingredients
•
1 spaghetti squash
•
1/2 teaspoon olive oil, or as needed
•
salt and ground black pepper to taste
•
1 tablespoon olive oil
•
1/2 sweet yellow onion, chopped
•
1/2 yellow bell pepper, chopped
•
1 clove garlic, minced, or more to taste
•
nonstick cooking spray
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1 (14 ounce) can black beans, rinsed and drained
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3/4 cup shredded Mexican cheese blend
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1/4 cup fresh cilantro, chopped
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1 teaspoon ground cumin
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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2 Roma tomatoes, chopped
•
1 avocado, diced, or more to taste
•
1 (4 ounce) can sliced black olives
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
2
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.
3
Bake in the preheated oven until tender and a steak knife can easily be inserted into flesh, about 30 minutes.
4
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.
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.
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.
7
Bake in the preheated oven until bubbly, 15 to 20 minutes. Remove from the oven and top with tomatoes, avocado, and olives.