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.
Provided by homechef
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 17
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
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Shamoon Fayyaz
[email protected]This recipe is a must-try for anyone who loves Mexican food. It's easy to make, delicious, and healthy.
Munh orshih Munh
[email protected]I made this recipe for a party and it was a huge hit. Everyone loved the unique flavor and the presentation was beautiful.
Dewage Soomarathne
[email protected]This recipe is a great way to get your kids to eat vegetables. My kids loved the spaghetti squash and the Mexican flavors.
Jenny Deleon
[email protected]I'm not a huge fan of spaghetti squash but this recipe was really good. The Mexican flavors were delicious and the squash was cooked perfectly.
Robert VanHollenbeck
[email protected]This recipe was easy to make and very tasty. I used a pre-cooked spaghetti squash which made it even easier.
temo lukas
[email protected]I love this recipe! It's so healthy and delicious. I've made it several times and it's always a hit.
HUMASHA MEDIA
[email protected]This recipe is a great way to use up leftover spaghetti squash. I added some ground beef and black beans to make it a more complete meal.
Diane Dlugopolski
[email protected]I've made this recipe several times now and it's always a hit. It's so easy to make and the leftovers are great for lunch the next day.
Wasir Azad
[email protected]This was a great recipe! I made it for my family and they loved it. The spaghetti squash was a great substitute for pasta and the Mexican flavors were delicious.