• Alison Elliott

Mexican Spaghetti Squash Bake

Updated: Aug 1, 2020


1 Spaghetti squash

1 1/2 tbsp. Olive oil

1 tsp. Pepper

1 tsp. Salt

1 can Black beans

1/2 Red onion (chopped)

1/2 c. Asparagus (chopped)

1/4 c. Lunch box pepper (sliced)

1/2 Jalapeño (sliced, optional)

1/3 c. Mexican cheese (or vegan Mexican cheese)

Preheat the oven to 400. Slice the top of the spaghetti squash off. Continue slicing the spaghetti squash into rings. Scoop out the seeds inside and compost them. Lay the squash rings on a baking sheet. Use 1 tbsp. of olive oil to coat the rings. Sprinkle 1/2 tsp. of salt and 1/2 tsp. of pepper onto the squash and bake for 15 minutes. Flip the squash over and bake for another 15 minutes.

In a frying pan, heat up 1/2 tbsp. of olive oil. Add the red onion and asparagus to the oil. Sauté for 3 minutes. Next add the black beans, 1/2 tsp. of salt and 1/2 tsp. of pepper. Cook for 5 minutes and then remove from heat.

Mix together the squash and the bean mixture. Place the mixture in a baking dish. Add the Mexican cheese, lunch box peppers, and jalapeños to the top of the squash (optional). Bake for 10 minutes or until the cheese is golden brown.

Serving Size: 6

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