Mexican Spaghetti Squash
This Mexican Black Bean and Corn Stuffed Spaghetti Squash is a cozy, flavorful, hearty meal that also makes for great leftovers!
Servings: 4
Ingredients
- 1 large spaghetti squash
- drizzle of extra virgin olive oil for roasting the squash
- pinch of salt and pepper
- 1 can 15 oz black beans drained and rinsed
- 1 cup sweet corn you can use frozen corn or canned corn, drained
- 1 red bell pepper diced
- 1/4 cup red onion finely chopped
- 1/4 cup fresh cilantro chopped
Marinade
- juice of one large lime
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 tsp salt add more to taste
Toppings (Optional)
- 1/3 cup vegan shredded Colby or cheddar cheese
- avocado diced
- cilantro
- salsa
- fresh lime juice
Instructions
- Preheat your oven to 400 F.
Roast Your Squash
- Wash and dry your spaghetti squash. Cut in half with a sharp knife carefully (Read tips below to safely cut). Scoop out seeds and squash insides.1 large spaghetti squash
- Drizzle the inside of your squash halves with a small amount of olive oil (alternatively you can use cooking spray). Sprinkle on a little bit of salt and pepper.drizzle of extra virgin olive oil, pinch of salt and pepper
- Lay the squash half cut side down on a baking sheet. Poke a fork a few times in each half. Roast for 35-40 minutes. Meanwhile, start to make your filling!
Make Your Stuffing
- In a large bowl, add your black beans, corn, diced red pepper, red onion, and cilantro.1 can 15 oz black beans, 1 cup sweet corn, 1 red bell pepper, 1/4 cup red onion, 1/4 cup fresh cilantro
- In a separate small bowl whisk together your lime juice with spices. Pour the spice mixture over the black bean corn mix and stir. Let marinate for 10 minutes while you wait for your squash to be done.juice of one large lime, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/4 tsp salt
Add Stuffing to Squash
- Once your squash is done cooking, take a fork and scrape the insides of the spaghetti squash to form your "noodles".
- Add black bean corn mixture to each half and stir with a spoon until squash strands are combined with the mixture. Top with the cheese and place back in the oven for another 5-7 minutes until the cheese is melted.1/3 cup vegan shredded Colby or cheddar cheese
- Top with avocado pieces. You could also top with salsa or more cilantro. Add more salt or pepper to taste. Enjoy!avocado, cilantro, salsa
Notes
How to safely cut a spaghetti squash
Cutting a spaghetti squash can be challenging and it's important to take precautions to avoid any injury. Start by washing and drying the outside of your squash. Next, soften your squash in the microwave to make cutting easier. Pierce the squash several times with a fork or knife, then place it in the microwave and cook on high for about 3-5 minutes, rotating it halfway through. (Careful- it'll get hot!!)
Make sure you use a sharp knife to minimize the risk of slipping and cutting yourself accidentally.
Position the spaghetti squash lengthwise on a solid cutting board that's not at risk for slipping. Carefully position the knife at the center, pointing it down. Apply gentle pressure and use a rocking motion to cut the squash in half lengthwise, from top to bottom. Take your time and let the knife do the work. If your squash is still hard to cut, put in back in the microwave for a minute or two.
Tips
- If your spaghetti squash is hard to cut in half, follow my tips above for how to cut it safely and more easily! It makes it so much easier (and less stressful!)
- Don't overcook your spaghetti squash or it will get mushy and soft. To test if its done cooking take a fork and try to pierce the flesh of the squash. When the squash is fully cooked, the fork should easily go through the flesh with little resistance. If it feels tender and soft, it's likely done.
- Customize this Mexican-inspired stuffed spaghetti squash. You can add in diced tomatoes or salsa, other types of beans (pinto would be great!), smoky chipotle in adobo sauce, or sauteed sweet potato cubes.