How to Cook Mexican Spaghetti Squash Stir Fry in 15 Minutes

Updated
2 min read

Mexican spaghetti squash stir fry –Today, I’m excited to share a delightful recipe that’s not only nutritious but also packed with flavor! Roasted Mexican Spaghetti Squash is a fantastic dish that combines the uniqueness of spaghetti squash with vibrant Mexican flavors. Perfect for a hearty meal, it’s an excellent way to indulge in something delicious while keeping it healthy.

Discover the Delight of Roasted Mexican Spaghetti Squash

Let’s dive straight into the cooking process. Start by roasting a spaghetti squash until its flesh is tender and easy to shred. The subtle sweetness of the squash pairs perfectly with the savory spices and toppings typical of Mexican cuisine. Here’s how to make it.

Roasted Mexican Spaghetti Squash

Ingredients

For this delightful dish, you’ll need:

  • 1 medium spaghetti squash
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup black beans, rinsed and drained
  • 1 cup corn, fresh or frozen
  • 1 cup diced tomatoes (canned or fresh)
  • 1 avocado, diced
  • 1/2 cup shredded cheese (cheddar or Mexican blend)
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

Follow these steps to create a dish that will impress your taste buds:

  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Brush the inside of the squash with olive oil, and sprinkle with chili powder, cumin, garlic powder, salt, and pepper.
  4. Place the squash cut-side down on a baking sheet and roast for about 40-45 minutes, or until the flesh is tender and easily shred with a fork.
  5. While the squash is roasting, prepare the filling. In a mixing bowl, combine black beans, corn, diced tomatoes, and half of the cheese. Stir to combine.
  6. Once the squash is done, carefully flip it over and use a fork to shred the flesh into spaghetti-like strands.
  7. Mix the squash strands with the bean mixture, and fill the squash halves with this colorful and flavorful stuffing.
  8. Sprinkle the remaining cheese on top and return to the oven for an additional 10 minutes until the cheese is melted and bubbly.
  9. Remove from the oven, top with diced avocado, fresh cilantro, and serve with lime wedges on the side.

This Roasted Mexican Spaghetti Squash makes for a fulfilling meal that is both satisfying and nutritious. Enjoy every bite!