Mexican Spaghetti Squash Fiesta

Mexican Spaghetti Squash Fiesta! This vegetarian dish combines the wholesome goodness of spaghetti squash with savory mushrooms, vibrant red bell peppers, and nutrient-rich spinach, all topped with crunchy pepitas. Perfect for a light meal, this recipe is gluten-free and can be made dairy-free by omitting cotija cheese.

The flavor profile is a harmonious blend of earthy, spicy, and fresh notes, making it versatile for lunch or dinner. Packed with vitamins and minerals, this dish supports a healthy lifestyle.

Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and enjoy the convenience of a shopping list feature, ensuring the lowest cost per serving.

Get ready to elevate your meal prep with this vibrant recipe!

Recipe Collection: Lunch

Serving Size: 6

Cooking Time: 60 minutes

Overview

This Mexican Style Spaghetti Squash is a veggie-rich dish featuring mushrooms, spinach, red bell pepper, and pepitas. It's a delightful combination of flavors and textures, perfect for a light and easy meal. The spaghetti squash serves as a healthy base, while the pepitas add a satisfying crunch.

Diet Type

Vegetarian

Allergies

Dairy (cotija cheese)

Cuisine

Mexican

Ingredients

• 1 Whole spaghetti squash
• 0.25 Cups pepitas
• 1 Tablespoon (tbsp) avocado oil
• 8 Ounces (oz) mushrooms, minced
• 1 Teaspoon (tsp) garlic, minced
• 1 Teaspoon (tsp) adobo seasoning
• 1 Whole red bell pepper, diced
• 6 Ounces (oz) baby spinach, torn
• 0.25 Cups cotija cheese, crumbled
• 1 Whole avocado, diced
• 1 Pinch salt, to taste
• 1 Pinch black pepper, to taste

Steps

1. Preheat the oven to 375°F (190°C).
2. Line a baking pan with parchment or aluminum foil. Cut the spaghetti squash in half lengthwise, scrape out the seeds, and place cut side down on the prepared pan.
3. Bake in the preheated oven until tender when pierced with a sharp knife, about 30 minutes. Remove from the oven, and when cool enough to handle, shred the inside of the squash into strings using a fork.
4. Toast the pepitas in a large, dry skillet over medium heat until fragrant, about 2 minutes. Remove from the skillet and set aside.
5. Heat the oil in a large skillet over medium heat. Add the mushrooms, garlic, and adobo seasoning, and cook, stirring, until the mushrooms begin to wilt, about 3 to 4 minutes.
6. Stir in the bell pepper and cook until beginning to soften, about 3 to 4 minutes more. Stir in the spinach and cook until wilted, about 2 more minutes.
7. Add the spaghetti squash to the skillet, thoroughly combine with the other ingredients, and sauté until heated through, about 3 to 4 minutes.
8. Remove from heat; add cotija cheese and pepitas, and mix thoroughly. Taste and adjust adobo seasoning. Season with salt and pepper. Serve with diced avocado on top.

Enjoy this vibrant and healthy Mexican Spaghetti Squash Fiesta with your family and friends!