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Mexican-Inspired Spaghetti Squash
Mexican-Inspired Spaghetti Squash
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Make a cheesy Mexican spaghetti squash casserole with beans and spices.
Ingredients:
  • 1 spaghetti squash
  • 0.5 teaspoon olive oil, or as needed
  • 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
  • 2 Roma tomatoes, chopped
  • 1 avocado, diced, or more to taste
  • 1 (4 ounce) can sliced black olives
Instructions:
  • Preheat the oven to a toasty 375 degrees F (190 degrees C) and elegantly line a baking pan with aluminum foil.
  • Cut the squash in half lengthwise, remove and discard the seeds. Drizzle 1/2 teaspoon of olive oil over each half and spread using a pastry brush. Lightly sprinkle with salt and pepper, then place cut-side down on the baking pan.
  • Roast in the oven until soft and a steak knife slides in effortlessly, approximately 30 minutes.
  • Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté onion, bell pepper, and garlic until tender, about 5 to 7 minutes. Remove from heat.
  • Take the cooked squash out of the oven, then lower the oven temperature to 350 degrees F (175 degrees C) and generously grease a 2-quart casserole dish with nonstick cooking spray.
  • Scrape squash strands into a large bowl using a fork or spoon, discarding skins. Mix in sautéed vegetables, black beans, 1/2 cup Mexican cheese, cilantro, cumin, salt, and pepper. Transfer mixture to a casserole dish. Sprinkle the top with remaining 1/4 cup Mexican cheese.
  • Bake in the preheated oven until bubbly for 15 to 20 minutes. Then, top with tomatoes, avocado, and olives after removing it from the oven.

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