Name: Mexican-Inspired Spaghetti Squash
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Spaghetti squash - 1; Olive oil, or as needed - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon; Olive oil - 1 tablespoon; Sweet yellow onion, chopped - ½; Yellow bell pepper, chopped - ½; Garlic, minced, or more to taste - 1 clove; Nonstick cooking spray - 1 clove; Black beans, rinsed and drained - 1 (14 ounce) can; Shredded Mexican cheese blend - ¾ cup; Fresh cilantro, chopped - ¼ cup; Ground cumin - 1 teaspoon; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Roma tomatoes, chopped - 2; Avocado, diced, or more to taste - 1; Sliced black olives - 1 (4 ounce) can

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Mexican-Inspired Spaghetti Squash

1. Spaghetti squash - 1

2. Olive oil, or as needed - ½ teaspoon

3. Salt and ground black pepper to taste - ½ teaspoon

4. Olive oil - 1 tablespoon

5. Sweet yellow onion, chopped - ½

6. Yellow bell pepper, chopped - ½

7. Garlic, minced, or more to taste - 1 clove

8. Nonstick cooking spray - 1 clove

9. Black beans, rinsed and drained - 1 (14 ounce) can

10. Shredded Mexican cheese blend - ¾ cup

11. Fresh cilantro, chopped - ¼ cup

12. Ground cumin - 1 teaspoon

13. Salt - ¼ teaspoon

14. Ground black pepper - ¼ teaspoon

15. Roma tomatoes, chopped - 2

16. Avocado, diced, or more to taste - 1

17. Sliced black olives - 1 (4 ounce) can

How to cook deliciously - Mexican-Inspired Spaghetti Squash

1. Stage

Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.

2. Stage

Cut squash in half lengthwise. Remove and discard seeds. Drizzle 1/2 teaspoon olive oil over each half and spread with a pastry brush. Sprinkle lightly with salt and pepper. Place cut-side down on the prepared baking pan.

3. Stage

Bake in the preheated oven until tender and a steak knife can easily be inserted into flesh, about 30 minutes.

4. Stage

Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion, bell pepper, and garlic in hot oil until tender, 5 to 7 minutes. Remove from heat.

5. Stage

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.

6. Stage

Remove strands from squash using a fork or spoon and place them into a large bowl; discard skins. Add sautéed vegetables, black beans, 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.

7. Stage

Bake in the preheated oven until bubbly, 15 to 20 minutes. Remove from the oven and top with tomatoes, avocado, and olives.