Mexican Black Bean and Corn Stuffed Spaghetti Squash
A vibrant and nutritious dish that combines spaghetti squash with black beans, corn, and Mexican spices for a delightful meal.
Equipment
- Oven
- Baking Sheet
- Mixing Bowl
Ingredients
- 1 large Spaghetti Squash
- Extra Virgin Olive Oil Drizzle.
- Salt and Pepper Pinch, to taste.
- 1 can Black Beans 15 oz, drained and rinsed.
- 1 cup Sweet Corn Frozen or canned, drained.
- 1 medium Red Bell Pepper Diced.
- 1/4 cup Red Onion Finely chopped.
- 1/4 cup Fresh Cilantro Chopped.
- 1 large Lime Juice.
- 1 tsp Ground Cumin
- 1 tsp Chili Powder
- 1/2 tsp Garlic Powder
- 1/4 tsp Salt Add more to taste.
- 1/3 cup Vegan Shredded Cheese Colby or cheddar (optional).
- Avocado Diced (optional).
- Salsa (optional).
- Fresh Lime Juice (optional).
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with salt and pepper.
- Place the squash cut-side down on a baking sheet and roast for 35-40 minutes until tender.
- In a mixing bowl, combine black beans, sweet corn, diced red bell pepper, red onion, and cilantro.
- In a small bowl, whisk together lime juice, cumin, chili powder, garlic powder, and salt. Pour over the bean mixture and mix well.
- Once the squash is done, use a fork to scrape out the insides to create strands. Mix the strands with the bean mixture.
- If using cheese, place the stuffed squash back on the baking sheet, top with cheese, and bake for an additional 5-7 minutes until melted.
- Remove from the oven and add diced avocado, salsa, and fresh lime juice on top if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 350°F for 10-15 minutes.