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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
1056
CALORIES
$4.44
PER SERVING
Ingredients
16 INGREDIENTS
2 SERVINGS
1 tbsp olive oil
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
152g
CARBS
35g
FAT
46g
PROTEIN
Allowed on these diets
MEDITERRANEAN
VEGETARIAN
Contains these allergens
MILK
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