Mexican Stuffed Spaghetti Squash
This Mexican Stuffed Spaghetti Squash is the perfect vegetarian meal. Filled with black beans, onion, bell pepper, tomatoes, garlic, homemade taco seasoning, and Mexican cheese, this delightful and hearty meal gets stuffed back into a perfectly roasted spaghetti squash. Make this perfect vegetarian spaghetti squash recipe for a healthy weeknight dinner idea!
Ingredients
- 1 medium spaghetti squash, cut in half
- 1 teaspoon olive oil
- ½ medium sweet onion, chopped
- 1 bell pepper, chopped
- 2 teaspoons minced garlic
- 1 15 ounce can black beans, rinsed and drained
- 1 15 ounce can diced tomatoes, drained
- 1 tablespoon taco seasoning, divided
- ½ teaspoon salt & pepper, to taste
- ½ cup 2% Mexican cheese
- Topping Options: cilantro, diced avocado, guacamole, salsa, plain greek yogurt, sour cream
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet with foil and spray it with cooking spray.
- Carefully pierce the whole spaghetti squash with a sharp knife. Put the squash in the microwave for 3-5 minutes or until it is easier to cut. Carefully stabilize it with dish towels and cut it in half. Remove the seeds.
- Place the flesh side down on the baking sheet. Bake for about 35-45 minutes until the squash is tender and coming apart like spaghetti noodles. The cooking time with slightly vary to your exact oven temperature and the size of the squash. Don't overcook.
- When the squash has 10 minutes left of cooking time, add the olive oil, onions, and bell peppers to a large saute pan. Saute the peppers and onions- season with a healthy pinch of salt, pepper, and seasoning. Cook for 5-10 minutes until translucent and soft. Add the garlic and cook for 30 seconds.
- To the pan add the black beans and tomatoes. Add more salt, pepper, and spices. Remove the pan from the heat.
- When the squash is done, remove from the oven and allow to cool enough to touch. Flip the squash upside down and with a fork, rake out most of the squash, allowing for a quarter inch to stay along the bowl.
- Add the squash to the vegetable mixture and stir well. Season with more salt, pepper, and the rest of the taco seasoning. Stir in most of the cheese, leaving enough behind the sprinkle on top of the boats.
- Scoop the mixture back into the spaghetti squash. Sprinkle the rest of the cheese on top. Put the stuffed spaghetti squash back onto the baking sheet.
- Return the squash to the oven for 10 minutes, or until the cheese is golden brown.
- Serve immediately with your favorite toppings listed above.)
Notes
Storage & Leftovers
While these are best enjoyed fresh, you can store any leftovers in an airtight container in the fridge for up to 5 days.
Make Ahead & Meal Prep
These work great for making ahead and meal prep. Just prepare the stuffed squash all the way up to the final bake in the oven. Store them in the fridge for up to 3 days. When it comes to the final baking, you'll need to keep them in the oven a bit longer to fully warm them up.
Nutrition
Calories: 525kcalCarbohydrates: 90gProtein: 26gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 17mgSodium: 1530mgPotassium: 1838mgFiber: 26gSugar: 25gVitamin A: 2982IUVitamin C: 117mgCalcium: 600mgIron: 8mg
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