Description
A delicious Mexican twist for your spaghetti squash! If you want more protein, add some chicken fajita meat or taco meat.
Ingredients
- 1 spaghetti squash
- ½ teaspoon olive oil, or as needed
- salt and ground black pepper to taste
- 1 tablespoon olive oil
- ½ sweet yellow onion, chopped
- ½ yellow bell pepper, chopped
- 1 clove garlic, minced, or more to taste
- nonstick cooking spray
- 1 (14 ounce) can black beans, rinsed and drained
- ¾ cup shredded Mexican cheese blend, divided
- ¼ cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 Roma tomatoes, chopped
- 1 avocado, diced, or more to taste
- 1 (4 ounce) can sliced black olives
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 8