I have been trying my best to cook with lots and lots of fresh ingredients.
I love baking spaghetti squash and incorporating different flavors to it.
The end result is always amazing and it’s super fun to make!
Last week, I put a little Mexican spin on some spaghetti squash.
My family loved it and so did I!
My 6-year-old girl rated this dish a 9 out of 10.
My 4-year-old boy gave it a score of “infinity”!
Haha. That is music to this momma’s ears!
Another amazing thing about this dish: it is so versatile!
You can feed 4, 6 or 8 etc., and not much extra work is required.
I bought enough ingredients to feed 4, but if you need to feed more, just adjust your ingredients.
Let’s take a look at how the yummy goodness unfolded!
Doesn’t it look so delicious?? It is!! Trust me!
What you will need:
Baking Sheet
Aluminium Foil (for easy clean-up)
Cooking Spray
Skillet
2 Spaghetti Squash
2 cans of black beans (drained and rinsed)
1 orange pepper (diced)
1 red pepper (diced)
1 yellow pepper (diced)
1 zucchini (diced)
1 pint of cherry tomatoes (halved)
Shredded Cheese (optional)
4 avocodos (1 for each person) (diced)
Fresh Salsa
Salt & Pepper
EVOO
What to do:
Preheat oven to 350 degrees.
Line a baking sheet with aluminum foil.
Give each spaghetti squash a good scrub and cut into half.
Discard the seeds.
Place each half onto baking sheet (I used one baking sheet for 4 halves).
Bake for about 1 hour in a 350 degree oven.
Carefully remove the spaghetti squash from each shell with a fork and place it into a mixing bowl.
(This is the fun part! It’s amazing how easy the squash comes out of the shell. It looks just like spaghetti! So cool!)
Set the shells back onto the baking sheet.
Heat a skillet coated in EVOO over medium heat.
Add all of the peppers and zucchini.
Season with S & P and cook for a couple of minutes.
Add the beans and spaghetti squash.
You’ll have to take some time to work the spaghetti squash around the pan so it gets incorporated into all of the ingredients.
Season with S & P (It’s always important to season all layers.)
Add about a pint of fresh salsa (I used Mild Sweet Onion) and give a good stir.
Add the halved Cherry Tomatoes, give another stir.
Let ingredients cook for a couple of more minutes, until everything is warmed through.
Fill each shell with the yummy mixture you just created.
You can top with shredded cheese ( I did for my children per their request), but I left it off for me and my husband.
Place baking sheet with filled shells back into the 350 degree oven for about 10 minutes.
Remove the completed Mexican Twice-Baked Spaghetti Squash from the oven and top it off with diced avocado.
Enjoy!!
If you give this recipe a try, let me know what you think!
Until Next Time, Happy Cooking!!
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