Mexican Spaghetti Squash Recipe: A Healthy and Delicious Twist

Name: Mexican Spaghetti Squash Recipe: A Healthy and Delicious Twist
Total time: 1 hr 15 mins
Ingredients: 1 spaghetti squash; 0.5 teaspoon olive oil, or as needed; salt and ground black pepper to taste; 1 tablespoon olive oil; 0.5 sweet yellow onion, chopped; 0.5 yellow bell pepper, chopped; 1 clove garlic, minced, or more to taste; nonstick cooking spray; 1 (14 ounce) can black beans, rinsed and drained; 0.75 cup shredded Mexican cheese blend; 0.25 cup fresh cilantro, chopped; 1 teaspoon ground cumin; 0.25 teaspoon salt; 0.25 teaspoon ground black pepper; 2 Roma tomatoes, chopped; 1 avocado, diced, or more to taste; 1 (4 ounce) can sliced black olives

Craving a Mexican-inspired dish? Try this spaghetti squash recipe! Add chicken, taco meat, or fajita for extra protein.

Total time1 hr 15 mins
Prep time30 mins
Cook time45 mins
Yield1 2-quart casserole, 8

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Servings

Instructions

Preheat your oven to 375 degrees F (190 degrees C). Cover a baking pan with foil for easy cleanup.
Cut the spaghetti squash lengthwise, creating two halves. Scoop out and discard the seeds. Drizzle 1/2 teaspoon of olive oil over each half and spread evenly. Season with salt and pepper. Place the squash cut-side down on the prepared baking sheet.
Bake in the preheated oven until the squash is tender and easily pierced with a knife, approximately 30 minutes.
While the squash bakes, heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the onion, bell pepper, and garlic in the hot oil until softened, about 5 to 7 minutes. Remove from heat.
Take the cooked spaghetti squash out of the oven and lower the temperature to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with nonstick cooking spray.
Use a fork to separate the squash into strands and place them in a large bowl; throw away the skins. Add the sautéed vegetables, black beans, 1/2 cup of Mexican cheese, cilantro, cumin, salt, and pepper; combine thoroughly. Pour the mixture into the prepared casserole dish. Sprinkle the remaining 1/4 cup of Mexican cheese on top.
Bake in the preheated oven until it's bubbly and heated through, around 15 to 20 minutes. Take it out of the oven and garnish with tomatoes, avocado, and olives before serving.

Nutrition

Calories: 204 kcal
Fat Content: 12 g
Fiber Content: 6 g
Sugar Content: 1 g
Sodium Content: 521 mg
Protein Content: 7 g
Cholesterol Content: 12 mg
Carbohydrate Content: 20 g
Saturated Fat Content: 4 g
Unsaturated Fat Content: 0 g