Tex-Mex Spaghetti Squash

I usually make spaghetti with my spaghetti squash — meaning I scrape the squash out with a fork to create noodles and then serve with sauce or sauteed with veggies. And this way is great, especially if you’re low-carbing it. Sometimes I even use a jarred tomato sauce for a super quick meal.  I love Trader Joe’s Puttanesca sauce.

This time I decided to go with a more Mexican feel. Friday night is nacho night at my house and I love the combination of sauteed peppers, onions, fresh cilantro and black beans on top of my corn tortillas.  This is my go-to combo when I want  to taste Mexican flavors.  I also make it cold by tossing those same ingredients (minus the onion) together in a bowl with frozen roasted corn. I did that here with this Tex-Mex Breakfast Tostada with Egg.

Of course you can’t forget the cheese in this dish. It really makes it.  Once I saute the veggies I sprinkle some shredded cheese on top and then just heat it in the microwave for about 45 seconds. Once the cheese melts over the beans and you stir it up you get a deliciously gooey combination of yummy Mexican flavors. Totally better than nachos, in my opinion.

I also love that this dish is super hearty and filling, but pretty low in calories. You can eat an entire spaghetti squash for just over 200 calories. You couldn’t eat an entire squash by yourself, but I ate this half for dinner and was actually a little over-full. The squash itself is nutrient-rich and full of fiber and the beans add protein (and more fiber!).  You could certainly add some chicken to this recipe, too.

The next time you’re in the mood for tex-mex flavors, try this healthy and satisfying dish!

Tex-Mex Spaghetti Squash

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Ingredients

  

• 1 spaghetti squash sliced and cleaned
• 1 orange bell pepper chopped
• 1 can black beans drained and rinsed
• 1/2 cup chopped cilantro
• sea salt
• 1/2 onion diced
• 1/2 cup shredded cheese I used Cabot Colby Jack
• Olive oil

Instructions

 

• With your knife, add a few slits into the squash where you intend to slice down the middle.
• Place squash on a dish and microwave whole squash for about 5-6 minutes (once it's a little softened it will be easier to slice).
• When ready, remove from microwave and slice down the middle.
• Remove seeds and sprinkle with olive oil, salt and pepper.
• Roast at 400 for about 35 minutes.
• Dice onion and chop bell pepper into bite sized pieces.
• Heat about 1 tsp olive oil in a saute pan and add veggies. Season with salt.
• Saute until softened, about 3 minutes, then add beans and cilantro. Mix together and season again with salt, if needed.
• When squash is ready, add bean mixture to the center of squash and top with cheese. You can place squash back in warm oven to melt cheese or microwave for about 45 seconds.
• To eat, mix bean and cheese mixture with squash noodles.