Mexican Spaghetti Squash Bowls
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!!
Servings: 2 servings
Calories: 665kcal
Ingredients
- 1 small spaghetti squash about 30 oz, cut in half, seeds removed
- 3 Tablespoons olive oil divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 red bell pepper diced
- 1 red onion diced
- 1 can 19 oz red beans, rinsed and drained
- ¾ cup frozen corn
- ½ cup salsa
- 1 teaspoon garlic powder
- ¾ teaspoon dried oregano
- ½ cup grated cheese
- ¼ cup chopped fresh cilantro optional
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
Notes
The burritos spaghetti squash can be kept for 3 days in an airtight container in the fridge.
Nutrition
Serving: 1g | Calories: 665kcal | Carbohydrates: 88g | Protein: 20g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 21g | Cholesterol: 28mg | Sodium: 1176mg | Fiber: 17g | Sugar: 31g
