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Tex-Mex Stuffed Spaghetti Squash Boats

Name: Tex-Mex Stuffed Spaghetti Squash Boats
Prep time: 16 min
Cook time: 50 min
Total time: 66 min
Ingredients: 1 tbsp olive oil; 1 tbsp olive oil; 1 cup shredded Colby Jack cheese; 1 cup frozen corn; 1 cup frozen diced red onion; 3/4 cup salsa verde; 1 large spaghetti squash; 1 cup canned black beans, drained and rinsed; 1 tbsp pre-minced garlic; 1/2 tsp chili powder; 1 cup frozen diced bell pepper; 1/2 tsp cumin; 1/4 tsp black pepper

Experience the warmth and immersive flavors of Tex-Mex cuisine with these vibrant and succulent Stuffed Spaghetti Squash Boats. This dish beautifully marries the robust flavors of Mexico with a healthy, vegetarian twist using a spaghetti squash base. With every bite, you get to enjoy a the burst of ...

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1 hr 6 min

TOTAL TIME

1103

CALORIES

$5.23

PER SERVING

$Tex-Mex Stuffed Spaghetti Squash Boats$

Ingredients

SQUASH

2 SERVINGS

1 tbsp olive oil

1 large spaghetti squash

1/4 tsp black pepper

FILLING

1 tbsp olive oil

1 cup shredded colby jack cheese

1 cup frozen corn

1 cup frozen red onion

3/4 cup salsa verde

1 cup canned black beans

drained and rinsed

1 tbsp minced garlic

1/2 tsp chili powder

1 cup frozen diced bell pepper

1/2 tsp cumin

Directions

SQUASH

16 min

PREP TIME

50 min

COOK TIME

1 hr 6 min

TOTAL TIME

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Slice the spaghetti squash in half lengthwise and remove the seeds with a spoon.

Drizzle 1 tablespoon of olive oil and sprinkle black pepper over the cut sides of the squash, rubbing the oil and seasoning in. Place the halves on the baking sheet, cut side down.

Bake for about 40 minutes, or until you can easily pierce the squash with a fork. Set aside to cool, keeping the oven heated.

FILLING

With around 10 minutes remaining for the squash, start heating olive oil in a large skillet over medium heat.

Add the pre-minced garlic, frozen diced red onion, and frozen diced bell pepper to the skillet, cooking for about 5 minutes or until softened.

Mix in the drained black beans, frozen corn, chili powder, and cumin, allowing it to cook for another 2 minutes.

ASSEMBLY

Once the spaghetti squash is cooled enough to handle, use a fork to scrape the strands of squash into the skillet with the vegetables.

Stir in the salsa verde until well blended, then divide this mixture evenly back into the squash shells on the baking sheet.

Sprinkle shredded Colby Jack cheese over each squash half, then place back in the oven for about 5 minutes, or until the cheese is melted and bubbly.

Allow the stuffed squash boats to cool slightly before serving. Enjoy hot directly from the squash shells!

Health Info

Macros