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Tex-Mex Spaghetti Squash Bake

Megan O

Ingredients

  • 1 small spaghetti squash, halved, cleaned, roasted and shredded (6 cups)
  • 1 tablespoon olive oil
  • ½ onion, diced
  • ½ teaspoon garlic powder
  • 1 green pepper, diced
  • 1 cup black beans, drained
  • 1 teaspoon salt
  • ¼ teaspoon paprika
  • ¾ teaspoon cumin
  • ¼ teaspoon chili powder
  • ½ teaspoon onion powder
  • ½ cup corn
  • 2 Roma tomatoes, diced
  • ¾ cup shredded, part-skim mozzarella cheese (optional)
  • 1 avocado, diced

Directions

  1. Roast the spaghetti squash on a cookie sheet at 375°F for 45 minutes, or until tender when pierced with a fork. Shred the squash and set it aside in a large bowl. Keep the shells to bake in, or throw them away and use a casserole dish, instead.
  2. Warm the olive oil in a medium dish, then add the onions and garlic. When the onions are almost translucent, add the green pepper and beans and cook for 2-3 minutes.
  3. Add spices, corn, tomatoes, and the shredded spaghetti squash. Mix until just combined.
  4. Fill the squash shells or casserole dish with the mixture. Sprinkle with cheese, cover with tin foil, then heat in the oven for 10-15 minutes (still at 375°F).
  5. Divide into 4 portions, and serve with the diced avocado.

*This dish is great to make ahead of time—simply reheat it in the oven!

 

NUTRITIONAL INFO PER SERVING
Calories 310 (130 from fat)
Total fat 14g
Saturated fat 4g
Cholesterol 15mg
Sodium 870mg
Carbohydrate 39g (12g dietary fiber, 10g sugar)
Protein 13g


WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

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