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Mexican Fiesta Spaghetti Squash Bowls

Explore the flavors of Mexico blended with the health benefits of vegetarian cuisine in these boldly enticing Spaghetti Squash Bowls. Packed with a vibrant array of vegetables, crowned with golden-browned cheese, these squash boats truly transform dinner into a nutritious fiesta.
2
1 hr 10 min
TOTAL TIME
986
CALORIES
$3.83
PER SERVING
Mexican Fiesta Spaghetti Squash Bowls
Ingredients
16 INGREDIENTS
2 SERVINGS
Spaghetti Squash
1 medium spaghetti squash
Olive Oil
1 tbsp olive oil
Frozen Corn
1 cup frozen corn
thawed
Chili Powder
1/2 tsp chili powder
Tomatillos
3/4 cup tomatillos
husked and quartered
Jalapeno
1 whole jalapeno
seeded and finely chopped
Fresh Cilantro
1/2 cup fresh cilantro
finely chopped
Red Onion
1/2 whole red onion
finely chopped
Garlic
3 cloves garlic
minced
Canned Black Beans
1 cup canned black beans
drained and rinsed
White Onion
1/4 cup white onion
diced
Salt
1 tsp salt
Bell Pepper
1 whole bell pepper
diced
Cumin
1/2 tsp cumin
Shredded Mexican Blend Cheese
1 cup shredded mexican blend cheese
Black Pepper
1/4 tsp black pepper
Directions
11 STEPS
20 min
PREP TIME
50 min
COOK TIME
1 hr 10 min
TOTAL TIME
1
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
2
Cut the spaghetti squash in half lengthwise and remove the seeds.
3
Rub olive oil, salt, and pepper on the flesh of the squash then place each half cut side down on the baking sheet.
4
Bake for 40 minutes, or until the squash is tender and you can pull the flesh away with a fork. Reserve the skins.
5
While the squash is baking, heat the remaining olive oil in a large skillet over medium heat and stir in the garlic, red onion, and bell pepper. Cook until slightly soft, about 5 minutes.
6
Add the black beans, corn, chili powder, cumin, and black pepper to the skillet. Stir well and cook for another 2 minutes before removing from heat.
7
In a blender, combine the jalapeno, cilantro, tomatillos, white onion, and salt. Blend until it forms a smooth salsa verde.
8
Once the squash is cooked and slightly cooled, scoop out the flesh into a large mixing bowl, leaving the skins intact. Combine with the vegetable and bean mixture, then fold in the salsa verde.
9
Divide the mixture evenly among the squash halves (skins). Sprinkle the cheese on top and switch the oven to the broil setting.
10
Broil the squash boats on the middle rack until the cheese is bubbly and golden brown, about 3-5 minutes.
11
Serve your Mexican Fiesta Spaghetti Squash Bowls immediately, garnished with a sprig of fresh cilantro, if desired.
Health Info
Macros
136g
CARBS
34g
FAT
45g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
VEGETARIAN
Contains these allergens
MILK
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Frequently Asked Questions
How to perfectly pair spaghetti with the right sauce?
How do I prevent my spaghetti pasta from sticking together?
What's the best way to cook spaghetti to al dente?
How can I make my spaghetti sauce more flavorful?
Can I use any type of pasta for my spaghetti dish?
How can I make my spaghetti dish vegetarian or vegan?
Why is my spaghetti sauce too thin?
When and how should I mix spaghetti and sauce?
How much salt should I add to pasta cooking water?
Why is my spaghetti pasta gummy or mushy?