Mexican Fiesta Stuffed Spaghetti Squash is an excellent make-ahead meal for dinners or lunches throughout the week! Fiber-rich and full of antioxidant-packed veggies, this stuffed spaghetti squash will keep you full and satisfied for hours . Make extra filling and enjoy throughout the week with rice, quinoa, or roasted sweet potatoes!
What (your ingredients):
2 spaghetti squashes
1 1/2 tablespoons olive oil
1 red onion, diced
1 yellow bell pepper, diced
1 red bell pepper, diced
Pinch of salt
1 tablespoon chili powder
2 teaspoons cumin
1/2 teaspoon smoked paprika
1/2 cup fire-roasted corn
1 15-oz. can black beans, rinsed and drain
Toppings: sliced green onions, salsa (optional), Oaxaca or mozzarella cheese (optional)
How (your directions):
Preheat oven to 400°F.
Slice the spaghetti squashes in half, remove the seeds, place cut-side down in a baking dish, fill dish with 1 inch of water, and bake for 45 minutes.
When the squash has 15 minutes left to bake, prepare the fajita filling. Heat olive oil in a sauté pan over medium heat.Add the diced onion, diced bell peppers, and pinch of salt.Sauté for 4-5 minutes until tender.
Add the chili powder, cumin, smoked paprika and sauté for 1 minute.Add the corn and black beans and sauté for 3-4 minutes.
When the squash is finished baking, remove from oven and separate the spaghetti strands using a fork.Fill the center of the spaghetti squash with the fajita filling, a spoonful of salsa, and a couple tablespoons of cheese.
Return the squash to the oven until the cheese is melted.
Why (the science): Spaghetti squash is high in fiber and antioxidants to protect cells from damage and help prevent disease.