Tex Mex Stuffed Spaghetti Squash
This Tex Mex Stuffed Spaghetti Squash is filled with bold Tex Mex flavors like a giant burrito but only better! It's healthy, lower carb and naturally gluten-free delicious dinner!
Servings: 4 servings
Calories: 291kcal
Ingredients
- 2 medium spaghetti squash
- 1 small onion finely chopped
- 4 garlic cloves minced
- 1 large bell pepper diced
- 14 oz red kidney beans or black bean beans low sodium, drained & rinsed
- 1/2 teaspoon chili powder
- 2 tablespoon diced canned chilis in adobo or jalapeños
- 1 cup tomato sauce low sodium
- 1/2 cup cilantro finely chopped + more for garnish
- 1 1/2 cups Colby Jack cheese or Tex Mex cheese shredded & divided
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon oil for frying
Instructions
- Preheat oven to 375 degrees F and line rimmed baking sheet with parchment paper.
- Cut squash in half and scoop out the seeds with a spoon. Sprinkle flesh side with salt and pepper and lay cut side down on prepared baking sheet. Bake for 40 minutes or until flesh is fork tender but doesn't look soggy.
- In the meanwhile, preheat medium skillet on medium heat and swirl oil to coat. Add onion, garlic, bell pepper and saute for 4 - 5 minutes or until golden brown, stirring occasionally.
- Add beans, chili powder, chilis, tomato sauce, cilantro and stir. Remove from heat and add 1/2 cup cheese. Stir again.
- Remove baked spaghetti squash from the oven and let cool a few minutes. Fluff each squash "boat" with a fork releasing some of the strands, leaving the squash in a shell.
- Fill each "boat" with heaping 3/4 - 1 cup prepared bean and pepper filling and sprinkle with 1/4 cup cheese each. Bake for additional 10 minutes or until cheese is melted.
- Serve hot, garnished with extra cilantro.
Notes
- Store: Refrigerate covered for up to 3 days. Do not freeze.
- Don't over bake your spaghetti squash: This can leave the tender strands watery, al dente squash strands are best.
- To add meat: Saute ground meat, sausage or diced chicken in Step 3 until no longer pink. Add shredded cooked chicken at the end of Step 3.
Nutrition
Serving: 1spaghetti squash half | Calories: 291kcal | Carbohydrates: 48g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 477mg | Fiber: 12g | Sugar: 17g