This loaded spaghetti squash is perfect for a meatless meal- full of beans and veggies, topped with all the fixings, high in fiber and good for you!
Ingredients
1 medium spaghetti squash, cut in half lengthwise, seeds and pulp removed
2 teaspoons olive oil
1 cup chopped zucchini
1 small red onion, diced (~3/4 cup)
1½ cups or 1 can black beans, rinsed and drained
¾ teaspoon cumin
¾ teaspoon chili powder
¼ teaspoon garlic powder
salt and pepper
½ cup shredded sharp cheddar cheese
⅓ cup chopped cilantro
½ cup fresh pico de gallo or salsa
sour cream (or sub plain Greek yogurt)
avocado or guacamole
Instructions
Preheat oven to 375 degrees. Line a cookie sheet with foil sprayed with cooking spray. Place spaghetti squash halves cut side down on cookie sheet. Bake for ~30-35 minutes until tender. Let cool (this step can be done in advance).
Using a spoon scoop out the strands of spaghetti squash and add to the bean mixture. Stir well to combine. Taste for additional seasoning if needed.
Divide mixture back into the 2 spaghetti squash shells. Top each with ~1/4 cup shredded cheddar cheese. Turn on broiler, place spaghetti squash bake on cookie sheet and broil for ~2 minutes or until cheese is melted. Top with fresh salsa, sour cream, chopped cilantro and avocado or guacamole.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/black-bean-and-veggie-stuffed-spaghetti-squash/