How to Make Mexican-Inspired Spaghetti Squash - A Step-by-Step Guide

Spaghetti squash is a versatile and nutritious vegetable that is often used as a low-carb alternative to pasta. Its mild flavor and noodle-like texture make it a perfect canvas for all sorts of flavors and ingredients. In this recipe, we are going to show you how to make a delicious and satisfying Mexican-inspired spaghetti squash dish that is sure to become a new favorite in your meal rotation.

This dish is perfect for those who are looking to incorporate more plant-based meals into ...

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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
  • 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

Information

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 15 mins
  • Servings: 8
  • Yield: 1 2-quart casserole

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
  • 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.
  • Bake in the preheated oven until tender and a steak knife can easily be inserted into flesh, about 30 minutes.
  • 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.
  • 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; 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.
  • Bake in the preheated oven until bubbly, 15 to 20 minutes. Remove from the oven and top with tomatoes, avocado, and olives.
  • Nutrition

    204 cal.

    • Total Fat: 12g
    • Saturated Fat: 4g
    • Cholesterol: 12mg
    • Sodium: 521mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 6g
    • Total Sugars: 1g
    • Protein: 7g
    • Vitamin C: 9mg
    • Calcium: 142mg
    • Iron: 2mg
    • Potassium: 445mg