Friday, October 24, 2014

Mexican Spaghetti Squash Bake

It seems I'm on a spaghetti squash kick lately! Once again, I found myself craving this vegetable so decided to try preparing it in a new way. 

While I love eating spaghetti squash with traditional Italian sauce, I thought a Mexican twist might be fun. So I combined some of my favorite Mexican ingredients - black beans, corn, jalapeno, lime, cilantro and so on and created a simple but tasty casserole!


And the best part about making healthy comfort food is you don't feel guilty about eating a second helping ;)

Mexican Spaghetti Squash Bake
Serves 4-6

1 medium spaghetti squash, halved and cleaned
1 1/2 Tbsp olive oil
Salt & Pepper
1 small onion, diced
2 cloves garlic, minced
1 red pepper, diced
1 jalapeno, seeds removed and minced*
1 can black beans, drained and rinsed
1 cup corn
1 can diced tomatoes
Juice from half a lime
1/2 Tbsp cumin
1 Tbsp chili powder
1 cup shredded cheddar cheese (I used 2 percent)
Fresh cilantro, chopped

Preheat oven to 425 degrees. Drizzle flesh side of squash with olive oil and sprinkle with salt and pepper. Set on a roasting pan lined with aluminum foil and bake for 35-40 minutes (bake time depends on the size of your squash) or until the squash can be easily pierced with a fork. Remove from oven and set squash aside until cool enough to touch. Using a paper towel, blot up any excess liquid in the squash halves. Then, shred the inside of each half with a fork to create your strands of spaghetti. 

While the squash is baking, you can prepare the black bean and corn mixture. Heat 1 tbsp olive oil in a large skillet. Add the onion, garlic, red pepper and jalapeno and cook until softened - about 3-5 minutes. Then add the corn, black beans, tomatoes, lime juice, cumin and chili powder. Cook for another 3-5 minutes or until mixture is warmed through. 

Combine the spaghetti squash with black bean and corn mixture in an 8x8 baking dish. Top with shredded cheddar cheese and cover with aluminum foil. Bake at 375 degrees for 10-15 minutes or until the cheese is melted. Remove from oven, then top with chopped cilantro. 


And that's it! My incredibly indulgent tasting, but still healthy, Mexican casserole. Perfect for the chilly nights ahead this winter. 

Tell me: What's your go-to dinner on a chilly night?

- ST

*If you aren't a fan of spicy food, I recommend using less jalapeno 

2 comments:

  1. Mmm sounds delicious! I just had a Mexican pasta dish the other night for the first time. Two of my favorites combined haha. I never used to like Mexican food when I was younger because I didn't like spicy foods, but now I love it! I'm loving the squashes this fall! I just had acorn for the first time a couple weeks ago and have a spaghetti squash waiting to be used :).

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    1. I've never made acorn squash but my parents make it sometimes and it is delish :) You'll have to let me know what you decide to do with your spaghetti squash!

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