Mexican Baked Spaghetti Squash
 
Prep time
Cook time
Total time
 
Category: Main Dish
Yield: yields 6-8 normal person servings, or be like me and eat the whole thing over a week.
Ingredients
  • 1 spaghetti squash
  • 2 Tbsp olive oil
  • 1 medium onion, sliced thin
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, seeded and minced
  • 2 cloves garlic, minced
  • 1 Tbsp chili powder
  • 1 tsp dried oregano
  • ½ tsp cumin
  • Salt and pepper to taste
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • 1 can tomatoes with green chilis, drained
  • ½ cup nonfat greek yogurt
  • 1 cup reduced-fat shredded cheddar cheese, divided
Instructions
  1. Preheat oven to 375 F. Lightly spray a 9x13 baking dish with cooking spray and set aside.
  2. Cut spaghetti squash in half and remove the seeds with a spoon. Place the halves in a microwave-safe dish and cover. Cook for 14-16 minutes until easily pierced with a knife and inner flesh is easy to remove.
  3. While the spaghetti squash is cooking, heat the olive oil in a skillet over medium heat. Add the onions, bell pepper and jalapeno and cook until softened and onion is translucent, about five minutes.
  4. Add garlic and cook for two minutes. Stir in chili powder, oregano, and cumin and cook for one minute, stirring constantly.
  5. Transfer from the skillet to a large bowl. Stir in black beans, corn, tomatoes, yogurt, and half the cheese.
  6. When spaghetti squash is done, allow to cool for five minutes. Use a fork to remove the long strands from the inside of the squash. Add the squash to the bowl with the rest of the ingredients and stir well to combine.
  7. Transfer to baking dish and top with the rest of the cheese. Cook, uncovered, for 30-35 minutes, until bubbling and cheese is golden brown.
Recipe by Baked In at https://www.baked-in.com/2013/02/06/mexican-baked-spaghetti-squash/