Mexican-Inspired Spaghetti Squash

Name: Mexican-Inspired Spaghetti Squash
Total time: 75
Yield: 8
Ingredients: 1 spaghetti squash; 0.5 teaspoon olive oil, or as needed; salt and ground black pepper to taste; 1 tablespoon olive oil; 0.5 sweet yellow onion, chopped; 0.5 yellow bell pepper, chopped; 1 clove garlic, minced, or more to taste; nonstick cooking spray; 1 (14 ounce) can black beans, rinsed and drained; 0.75 cup shredded Mexican cheese blend; 0.25 cup fresh cilantro, chopped; 1 teaspoon ground cumin; 0.25 teaspoon salt; 0.25 teaspoon ground black pepper; 2 Roma tomatoes, chopped; 1 avocado, diced, or more to taste; 1 (4 ounce) can sliced black olives

Recipe by homechef from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

8 servings

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1 spaghetti squash
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0.5 teaspoon olive oil, or as needed
•

salt and ground black pepper to taste
•

1 tablespoon olive oil
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0.5 sweet yellow onion, chopped
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0.5 yellow bell pepper, chopped
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1 clove garlic, minced, or more to taste
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nonstick cooking spray
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1 (14 ounce) can black beans, rinsed and drained

•

0.75 cup shredded Mexican cheese blend
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0.25 cup fresh cilantro, chopped
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1 teaspoon ground cumin
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0.25 teaspoon salt
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0.25 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 half lengthwise. Remove and discard seeds. Drizzle 1/2 teaspoon olive oil over each half and spread with a pastry brush. Sprinkle lightly with salt and pepper. Place cut-side down on the prepared baking pan.
Bake in the preheated oven until tender and a steak knife can easily be inserted into flesh, about 30 minutes.
Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion, bell pepper, and garlic in 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; discard skins. Add sautéed vegetables, black beans, 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.