Vegetables Squash Winter Squash Spaghetti Squash Mexican-Inspired Spaghetti Squash 4.4 (5) 5 Reviews 3 Photos A delicious Mexican twist for your spaghetti squash! If you want more protein, add some chicken fajita or taco meat. Submitted by homechef Updated on December 3, 2024 Save Rate Print Share Close Add Photo 3 Prep Time: 30 mins Cook Time: 45 mins Total Time: 1 hr 15 mins Servings: 8 Yield: 1 2-quart casserole Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 spaghetti squash ½ teaspoon olive oil, or as needed salt and ground black pepper to taste 1 tablespoon olive oil ½ sweet yellow onion, chopped ½ yellow bell pepper, chopped 1 clove garlic, minced, or more to taste nonstick cooking spray 1 (14 ounce) can black beans, rinsed and drained ¾ cup shredded Mexican cheese blend ¼ cup fresh cilantro, chopped 1 teaspoon ground cumin ¼ teaspoon salt ¼ teaspoon ground black pepper 2 Roma tomatoes, chopped 1 avocado, diced, or more to taste 1 (4 ounce) can sliced black olives Directions 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. Tips You can microwave the squash for 3 to 4 minutes if it is too hard to cut in half. The baking time for squash will depend on its size. If it is small, check after 25 minutes; if large, it may take 35 to 40 minutes. Do not overcook, or it will be mushy. I Made It Print Nutrition Facts (per serving) 204 Calories 12g Fat 20g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 204 % Daily Value * Total Fat 12g 15% Saturated Fat 4g 20% Cholesterol 12mg 4% Sodium 521mg 23% Total Carbohydrate 20g 7% Dietary Fiber 6g 21% Total Sugars 1g Protein 7g 15% Vitamin C 9mg 10% Calcium 142mg 11% Iron 2mg 12% Potassium 445mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.