Mexican Spaghetti Squash Bake
Mexican Spaghetti Squash Bake is an easy weeknight casserole made with black beans, bell pepper, cherry tomatoes, corn and green chilies. Serve it topped with sliced avocado, shredded cheese and pickled jalapeños.
Ingredients
- 1 medium spaghetti squash, baked
- 2 - 15 oz can black beans, drained and rinsed
- 1 large red bell pepper, diced
- 1 cup sliced cherry tomatoes
- 2 - 4 oz can diced green chilies, drained
- 1.5 cups frozen corn kernels
- 1 cup shredded Mexican cheese
- 1/3 cup chopped cilantro + more to top
- 2 tsp Mexican dried oregano
- 1 tsp Kosher salt
- pickled jalapeños, diced optional
- 2 sliced avocados, to top
Instructions
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Cut spaghetti squash in half. Remove seeds. Rub with olive oil and sprinkle with a few pinches of salt and pepper. Bake cut side down on rimmed baking sheet - 400F for 40 minutes or until you can pierce through skin with a fork.
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When the squash is cooked and has cooled enough to handle, use the tines of a fork to scrape the spaghetti into a large bowl.
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Mix in black beans, diced red pepper, green chilies, corn, tomatoes, half of the cheese, cilantro, dried oregano and salt.
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Place in 8 x 10 casserole dish. Top with remaining 1/2 cup of cheese.
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Place slices of picked jalapeño on top, if desired.
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Bake at 350F for 20 minutes.
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Serve with sliced avocado and extra cilantro.
Notes
This dish reheats and also freezes well.
Add crushed tortilla chips to the top before serving for a crunchy top!