Donna's Tex Mex Stuffed Spaghetti Squash

Welcome!  Although it may look like there are quite a few ingredients and steps to this dish, it comes together fairly quickly and is a meal all in one!  The spicy stuffing is a delicious contrast to the nutty, mellow sweetness of the squash.  When serving, cut the filled squash in half to get 4 servings.  Enjoy!  Best, Donna:

Donna's Tex Mex Stuffed Spaghetti Squash

Ingredients:

1 medium spaghetti squash, cut in half and seeds removed

One 15 ounce can black beans, rinsed and drained

1 cup Beyond Meat's Beyond Beef, Beefy Crumble flavor, meatless protein product

1 cup quinoa, cooked (use ½ cup rinsed seeds, ¾ cup water, 1 Tablespoon butter, salt to taste in rice cooker)

½ cup corn kernels (~ 1 cob), cooked (microwave with leaves on for 2 minutes)

½ cup Herdez salsa verde

½ cup fresh tomato salsa, medium

2 teaspoons cilantro, chopped

Salt and pepper to taste

½ cup Mexican blend shredded cheese

1 avocado, sliced

1 lime, quartered

Method:

Preheat oven to 375 degrees F.  Spray a cookie sheet with cooking oil and place squash in pan cut side down.  Bake for 60 minutes. Turn halves cut sides up and sprinkle with salt and pepper. 

While squash is baking, mix together the rest of ingredients except cheese, avocado and lime.  Stuff the mixture into the squash halves, spoon the cheese on top of each and bake for 15 more minutes.  Serve with additional salsa verde, avocado slices and lime wedges.

Serves 4.

Copyright 2015.