Southwest Spaghetti Squash Bowl

Need a healthy flavorful dinner in a pinch?  This dish is awesome! Nick’s favorite food is nachos, so this is a great way for me to feed him more vegetables, but still serve him something he loves.

 

INGREDIENTS

325 Southwest Spaghetti Squash.JPG

1 spaghetti squash (3 pounds)
8 oz fresh pico de gallo
1 pkg Beyond Meat chicken strips
1 (14 ounce) can black beans, drained and rinsed
3⁄4 cup monterey jack cheese, divided
1⁄4 cup cilantro, finely chopped
1 tsp ground cumin
1⁄4 tsp garlic salt
1⁄4 tsp black pepper
Top with sliced avocado

DIRECTIONS

  • Preheat oven to 350°F.

  • Cut squash in half lengthwise.

  • Remove and discard seeds.

  • Place squash, cut side down, in greased baking pan.

  • Bake 45 minutes to 1 hour or until just tender.

  • Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl.

  • Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well.

  • Spray 1 1/2 quart casserole with nonstick cooking spray.

  • Spoon mixture into casserole.

  • Sprinkle with remaining 1/4 cup cheese.

  • Bake uncovered, 30 to 35 minutes or until heated through.

Dinner, Healthy, Vegetarian, LunchMarie KellyMilford Kitchensquash, taco, spaghetti squash recipe, southwest, mexican, how to make spaghetti squashComment