Southwestern Stuffed Spaghetti Squash

By zhanghengshuo

4 Person

25 Minutes

0 Calories

This Southwestern-inspired stuffed spaghetti squash is a great way to change things up for a meatless meal during the week. It’s easy and fast and good for you! I’ve been a spaghetti squash fan for some time now, but it’s one of those things that I forget about when I sit down to make my menu plan. And when I do think of it, I tend to keep it as a side dish. But this delicious vegetable can be served as a main dish, as well!

Ingredients

Additional cilantro and diced avocado, for topping
2 tsp. Taco seasoning
1 tbsp. Minced cilantro
1/2 cup Shredded cheese
1/2 cup Sour cream
10 oz. Enchilada sauce
1/2 cup Corn, defrosted if frozen
1/2 cup Black beans, drained and rinsed
1 Medium spaghetti squash

Method

01

Cut the squash in half lengthwise with a sharp knife. Scrape out the seeds and discard. Place the squash halves cut side up in a microwave safe dish. Add about 1/2 inch of water to the dish and cover with plastic wrap. Microwave on high until the squash is soft, about 10 minutes. Remove and let cool slightly, then with a fork, scrape up the strings from the flesh of the squash.
02

Preheat the broiler. In a bowl, stir together the beans and the corn. Add in the enchilada sauce. Stir in the sour cream, cheese, cilantro and taco seasoning. Pour half of the mixture into each of the squash halves and gently pull up on the spaghetti squash strings to combine the sauce with the squash as much as possible. Divide the queso fresco between both squash halves. Place on a baking sheet and broil until heated through and the cheese is starting to melt, just a few minutes.
03

Serve the squash topped with additional cilantro and diced avocado.

Related Tags

Spaghetti Squash Recipes

Southwestern Stuffed Spaghetti Squash

3.8

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

Additional cilantro and diced avocado, for topping

2 tsp. Taco seasoning

1 tbsp. Minced cilantro

1/2 cup Shredded cheese

1/2 cup Sour cream

10 oz. Enchilada sauce

1/2 cup Corn, defrosted if frozen

1/2 cup Black beans, drained and rinsed

1 Medium spaghetti squash

03 Method

Step 1

Cut the squash in half lengthwise with a sharp knife. Scrape out the seeds and discard. Place the squash halves cut side up in a microwave safe dish. Add about 1/2 inch of water to the dish and cover with plastic wrap. Microwave on high until the squash is soft, about 10 minutes. Remove and let cool slightly, then with a fork, scrape up the strings from the flesh of the squash.

Step 2

Preheat the broiler. In a bowl, stir together the beans and the corn. Add in the enchilada sauce. Stir in the sour cream, cheese, cilantro and taco seasoning. Pour half of the mixture into each of the squash halves and gently pull up on the spaghetti squash strings to combine the sauce with the squash as much as possible. Divide the queso fresco between both squash halves. Place on a baking sheet and broil until heated through and the cheese is starting to melt, just a few minutes.

Step 3

Serve the squash topped with additional cilantro and diced avocado.

04 Author