Black Bean & Veggie Stuffed Spaghetti Squash
Author: 
Recipe type: Main entree or Side
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
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
  1. 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).
  2. In a large non stick skillet, heat 2 teaspoons of olive oil on medium heat. Add onions, then zucchini and sauté for ~6 minutes. Season with salt and pepper. Add black beans, cumin, chili powder and garlic powder. Stir to combine.
  3. 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.
  4. 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/