Description
This Southwestern inspired stuffed spaghetti squash is a great way to change things up for a meatless meal during the week. It’s easy and fast and good for you!
Scale
Ingredients
- 1 medium spaghetti squash
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn, defrosted if frozen
- 1 can (10 oz) mild Old El Paso™ enchilada sauce
- 1/2 cup sour cream (reduced fat ok)
- 1/2 cup shredded Monterey Jack cheese
- 1 tablespoon minced cilantro
- 2 teaspoons Old El Paso™ taco seasoning
- 1/4 cup crumbled Queso Fresco
- additional cilantro and diced avocado, for topping
Instructions
- Cut the squash in half lengthwise with a sharp knife. Scrape out the seeds and discard. Place the squash halves cut side up in a microwave safe dish. Add about 1/2 inch of water to the dish and cover with plastic wrap. Microwave on high until the squash is soft, about 10 minutes. Remove and let cool slightly, then with a fork, scrape up the strings from the flesh of the squash.
- Preheat the broiler.
- In a bowl, stir together the beans and the corn. Add in the enchilada sauce. Stir in the sour cream, cheese, cilantro and taco seasoning. Pour half of the mixture into each of the squash halves and gently pull up on the spaghetti squash strings to combine the sauce with the squash as much as possible. Divide the queso fresco between both squash halves. Place on a baking sheet and broil until heated through and the cheese is starting to melt, just a few minutes.
- Serve the squash topped with additional cilantro and diced avocado.