Southwest-Style Spaghetti Squash Bake

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.

2. 2

   Cut the squash in half lengthwise. Remove and discard the seeds. Drizzle 1/2 teaspoon olive oil over each half and spread it with a pastry brush. Lightly season with salt and pepper. Place the halves cut-side down on the prepared baking pan.

3. 3

   Bake in the preheated oven until tender and a steak knife slides easily into the flesh, about 30 minutes.

4. 4

   Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the onion, bell pepper, and garlic in the hot oil until tender, 5 to 7 minutes. Remove from the heat.

5. 5

   Take the cooked squash out of the oven and lower the oven temperature to 350 degrees F (175 degrees C). Coat a 2-quart casserole dish with nonstick cooking spray.

6. 6

   Use a fork or spoon to pull the strands from the squash and place them in a large bowl; discard the skins. Add the sautéed vegetables, black beans, 1/2 cup Mexican cheese, cilantro, cumin, salt, and pepper; mix well. Spoon the mixture into the prepared casserole dish. Sprinkle with the remaining 1/4 cup Mexican cheese.

7. 7

   Bake in the preheated oven until bubbly, 15 to 20 minutes. Remove from the oven and top with tomatoes, avocado, and olives.

• Calories 381.86 kcal Moderate
• Protein 6.56 g Moderate
• Carbs 33.49 g Moderate
• Total Fat 25.73 g High
• Saturated Fat 3.28 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 6.91 mg Low Source
• Sodium 254.56 mg Moderate
• Fiber 6.87 g Good Source
• Sugar 6.31 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 194.53 mg Moderate
• Iron 2.08 mg Moderate
• Potassium 372.73 mg Low Source
• Vitamin A 63.77 mcg_rae Low Source
• Vitamin C 16.89 mg Moderate
• Vitamin D 0.07 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅