These Mexican Spaghetti Squash Boats have tons of Mexican flavors like beans and cheese but they're made into a healthy but satisfying meal using one of my favorites...spaghetti squash!!
2servings
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Ingredients
1small spaghetti squashabout 30 oz, cut in half, seeds removed
3Tablespoonsolive oildivided
½teaspoonsalt
¼teaspoonblack pepper
1red bell pepperdiced
1red oniondiced
1can19 oz red beans, rinsed and drained
¾cupfrozen corn
½cupsalsa
1teaspoongarlic powder
¾teaspoondried oregano
½cupgrated cheese
¼cupchopped fresh cilantrooptional
Instructions
Preheat your oven to 400° F. Sprinkle the cut sides of the spaghetti squash with 1 Tablespoon of the oil, then season with a little salt and pepper.
Place the spaghetti squash cut side down on a large baking sheet. Roast until tender, about 35 minutes. Let cool slightly. Using a fork, scrape the inside of the squash to make your spaghetti squash noodles.
Heat a large skillet over medium heat, then add remaining oil. Add the onion and bell pepper and cook until tender, about 5 minutes.
Stir in the red beans, corn, salsa, 1 cup of the flesh of the spaghetti squash, and spices. Mix to combine everything in the skillet.
Fill both spaghetti squash shells with the vegetable mixture and top with the grated cheese. Return to oven a second time and broil for 5 minutes or until the cheese has melted.
Remove from the oven, garnish with cilantro and serve
The burritos spaghetti squash can be kept for 3 days in an airtight container in the fridge.
Notes
The burritos spaghetti squash can be kept for 3 days in an airtight container in the fridge.