Ingredients
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1 medium spaghetti squash
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1 tbsp olive oil
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Salt and black pepper to taste
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1 cup black beans, drained and rinsed
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1 cup corn kernels (fresh, canned, or frozen)
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1/2 cup diced red bell pepper
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1/2 cup diced green bell pepper
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1/2 cup shredded cheddar or Mexican blend cheese
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1/2 cup shredded Monterey Jack cheese
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1/2 cup salsa
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1/4 cup sour cream or Greek yogurt
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1 tsp chili powder
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1/2 tsp cumin
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Optional: chopped cilantro for garnish
Instructions
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Preheat oven to 400°F (200°C).
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Cut spaghetti squash in half lengthwise and scoop out seeds. Brush the cut sides with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30–35 minutes, until tender.
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Once cooled slightly, use a fork to scrape out the spaghetti-like strands and place them in a large mixing bowl.
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Add black beans, corn, bell peppers, salsa, sour cream, chili powder, cumin, and half of the cheese. Mix until well combined.
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Transfer the mixture to a greased baking dish. Sprinkle remaining cheese evenly on top.
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Bake uncovered for 15–20 minutes, until cheese is melted and bubbly.
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Garnish with chopped cilantro before serving.
Notes
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For added protein, mix in cooked shredded chicken or ground turkey.
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Serve with avocado slices or a dollop of guacamole for extra creaminess.
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Leftovers can be stored in the fridge for 3 days and reheated easily.
- Prep Time: 15
- Cook Time: 50
Nutrition
- Serving Size: 280