Mexican Spaghetti Squash Casserole

If you’re looking for a comforting and flavorful dish that’s both nutritious and delicious, our Mexican Spaghetti Squash Casserole is sure to be a hit with your family and friends. This delightful recipe combines the vibrant flavors of Mexico with the versatility of spaghetti squash for a satisfying and wholesome meal. Packed with vegetables, protein, and spices, this casserole is perfect for cozy family dinners or gatherings with loved ones.

Ingredients:
– 1 medium spaghetti squash
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 cup black beans, cooked
– 1 cup corn kernels
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 cup enchilada sauce
– 1 cup shredded cheddar cheese
– Fresh cilantro, for garnish
– Sliced avocado, for serving

Instructions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves on the prepared baking sheet, cut side down. Bake for 40-45 minutes or until the squash is tender and easily pierced with a fork.
3. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
4. Add the minced garlic and diced bell peppers to the skillet. Cook for an additional 3-4 minutes until the peppers have softened.
5. Stir in the black beans, corn, cumin, chili powder, paprika, salt, and pepper. Cook for another 2-3 minutes to blend the flavors.
6. Once the spaghetti squash is cooked, use a fork to scrape out the flesh into strands. Add the spaghetti squash strands to the skillet with the vegetables and mix well to combine.
7. Pour the enchilada sauce over the spaghetti squash mixture and stir until everything is evenly coated.
8. Transfer the mixture to a baking dish and sprinkle the shredded cheddar cheese on top.
9. Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
10. Remove the casserole from the oven and let it cool slightly before serving.
11. Garnish with fresh cilantro and serve with sliced avocado on the side.

In every bite of this Mexican Spaghetti Squash Casserole, you’ll experience a burst of flavors from the spices, the sweetness of the bell peppers, and the creaminess of the melted cheese. This recipe is not just satisfying for your taste buds but also a great way to incorporate more vegetables into your diet. So the next time you’re looking for a healthy and tasty meal idea, give this casserole a try. Enjoy!