Mexican Spaghetti Squash Boats

DifficultyIntermediate

Yields1 Serving
Prep Time20 minsCook Time50 mins
INGREDIENTS
FOR THE SPAGHETTI SQUASH:
 1 Small Spaghetti Squash, about 30 ounces or 1.8 lb whole
 ½ tsp Olive Oil
 Salt and Black Pepper
FOR THE FILLING:
 1 tsp Olive Oil
 Half a Bell Pepper, diced
 ¼ Red Onion
 ½ cup Corn Kernels
 ½ tsp dried Oregano
 ¼ tsp ground Cumin
 Salt and Black Pepper
 ¾ cup cooked Black Beans
 ½ cup Salsa
 2 oz Cheese, shredded and divided *I was partaking in Veganuary when making this recipe so I left the Cheese out!
INSTRUCTIONS
Cook the Squash:
1

A.) Preheat oven to 425 degrees F. Lightly oil a baking sheet.
B.) Use a sharp knife to carefully stab the squash a few times on each side, then microwave 4 to 5 minutes. Then, slice the squash in half and scoop out the seeds.
C.) Rub each half with oil and season well with salt and black pepper. Place squash on the pan and cook until fork tender, about 30 - 45 minutes, depending on the size of your squash.
D.) Remove squash from the oven and cool for at least 5 minutes. Then, scrape a fork along the flesh to create spaghetti-like strands, leave a little behind to keep the ‘bowl’ intact for stuffing later.

Prepare filling:
2

A.) While the squash cooks, heat olive oil in a skillet over medium heat. Add the onion, bell pepper, cumin, oregano, salt and pepper. Cook, stirring frequently until the vegetables have softened, about 8 to 10 minutes.
B.) Remove skillet from heat, add black beans, corn and salsa. Stir well.

Assembly:
3

A.) Add the loose spaghetti strands and half of the cheese to the skillet mixture, stir well. Load up the squash bowls with the filling and top with the remaining cheese.

Bake the Bowls:
4

A.) Bake uncovered in a 350 degree oven for 10 minutes until warmed through and cheese has melted.
B.) Then broil for 1 to 2 minutes until the cheese is bubbly and browned.
C.) Serve warm with your favorite taco toppings.

Ingredients

INGREDIENTS
FOR THE SPAGHETTI SQUASH:
 1 Small Spaghetti Squash, about 30 ounces or 1.8 lb whole
 ½ tsp Olive Oil
 Salt and Black Pepper
FOR THE FILLING:
 1 tsp Olive Oil
 Half a Bell Pepper, diced
 ¼ Red Onion
 ½ cup Corn Kernels
 ½ tsp dried Oregano
 ¼ tsp ground Cumin
 Salt and Black Pepper
 ¾ cup cooked Black Beans
 ½ cup Salsa
 2 oz Cheese, shredded and divided *I was partaking in Veganuary when making this recipe so I left the Cheese out!

Directions

INSTRUCTIONS
Cook the Squash:
1

A.) Preheat oven to 425 degrees F. Lightly oil a baking sheet.
B.) Use a sharp knife to carefully stab the squash a few times on each side, then microwave 4 to 5 minutes. Then, slice the squash in half and scoop out the seeds.
C.) Rub each half with oil and season well with salt and black pepper. Place squash on the pan and cook until fork tender, about 30 - 45 minutes, depending on the size of your squash.
D.) Remove squash from the oven and cool for at least 5 minutes. Then, scrape a fork along the flesh to create spaghetti-like strands, leave a little behind to keep the ‘bowl’ intact for stuffing later.

Prepare filling:
2

A.) While the squash cooks, heat olive oil in a skillet over medium heat. Add the onion, bell pepper, cumin, oregano, salt and pepper. Cook, stirring frequently until the vegetables have softened, about 8 to 10 minutes.
B.) Remove skillet from heat, add black beans, corn and salsa. Stir well.

Assembly:
3

A.) Add the loose spaghetti strands and half of the cheese to the skillet mixture, stir well. Load up the squash bowls with the filling and top with the remaining cheese.

Bake the Bowls:
4

A.) Bake uncovered in a 350 degree oven for 10 minutes until warmed through and cheese has melted.
B.) Then broil for 1 to 2 minutes until the cheese is bubbly and browned.
C.) Serve warm with your favorite taco toppings.

Mexican Spaghetti Squash Boats

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