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Mexican Style Spaghetti Squash
Mexican Style Spaghetti Squash
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Craft a flavorful Mexican spaghetti squash dish with mushrooms, spinach, red peppers, and pepitas. Prep is a breeze as you chop while the squash bakes.
Ingredients:
  • 1 spaghetti squash, deseeded, roasted and shredded into strings
  • 1/4 cup pepitas
  • 1 tablespoon oil (avocado, olive, or similar)
  • 8 ounces mushrooms, chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon adobo seasoning
  • 1 red bell pepper, diced
  • 6 ounce fresh baby spinach, chopped
  • 1/4 cup cotija cheese, crumbled
  • 1 avocado - peeled, pitted, and diced
Instructions:
  • Collect all the ingredients needed for the recipe and preheat the oven to 375 degrees F (190 degrees C).
  • Prepare a baking pan by lining it with parchment or aluminum foil. Slice the spaghetti squash in half lengthwise, remove the seeds, and place the halves cut side down on the pan.
  • Bake in the preheated oven for about 30 minutes until tender when pierced with a sharp knife. Remove from the oven and shred the inside of the squash into strings using a fork once it is cool enough to handle.
  • Toast pepitas in a large skillet over medium heat until fragrant, about 2 minutes. Remove and set aside.
  • In a large skillet over medium heat, sauté mushrooms, garlic, and adobo seasoning in oil until mushrooms start to soften, for about 3 to 4 minutes.
  • Add the vibrant bell pepper and cook until slightly tender, around 3 to 4 minutes. Introduce the spinach into the mix and continue to cook and stir until wilted, approximately 2 minutes.
  • Toss in spaghetti squash, mix well with other ingredients, sauté until warmed through, 3 to 4 minutes.
  • Take the mixture off the heat and stir in the cotija and pepitas until well combined. Taste the dish and adjust the adobo seasoning as needed. Finish by seasoning with salt and pepper and garnishing with diced avocado before serving.

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