Southwestern Stuffed Spaghetti Squash
User Reviews
5
9 reviews
Excellent
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Tex-Mex
Southwestern Stuffed Spaghetti Squash
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This Southwestern Stuffed Spaghetti Squash is a great way to change things up for a meatless meal during the week. It’s filled with flavors of the southwest, and is easy, fast and good for you!
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Ingredients
- 1 spaghetti squash medium
- 1/2 cup black beans drained and rinsed
- 1/2 cup corn defrosted if frozen
- 10 oz enchilada sauce mild, canned
- 1/2 cup sour cream (reduced fat is ok)
- 1/2 cup Monterey jack cheese shredded
- 1 tablespoon cilantro minced
- 2 teaspoons taco seasoning
- 1/4 cup queso fresco crumbled
- cilantro for topping, additional, diced avocado
- avocado for topping, additional, diced avocado
Instructions
- 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.
- 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.
- Serve the squash topped with additional cilantro and diced avocado.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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