MEXICAN-INSPIRED SPAGHETTI SQUASH

Mexican-Inspired Spaghetti Squash image

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

Provided by homechef

Categories World Cuisine Recipes Latin American Mexican

Time 1h15m

Yield 8

Number Of Ingredients 17

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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

Steps:

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.

Nutrition Facts : Calories 203.5 calories, Carbohydrate 19.5 g, Cholesterol 12.1 mg, Fat 12 g, Fiber 6 g, Protein 7.3 g, SaturatedFat 4 g, Sodium 520.6 mg, Sugar 1 g