Mexican Spaghetti Squash Boats
Rated 2.0 stars by 1 users
Servings
2 main or 4 side dishes
Prep Time
15 minutes
Cook Time
35 minutes
Ingredients
-
1 spaghetti squash, halved, seeds removed -
Olive oil -
½ tsp ground cumin -
½ tsp chili powder (optional)
-
Olive oil -
½ brown onion, diced -
2 gloves garlic, crushed -
400g tin black beans -
½ cup cherry tomatoes, halved -
½ cup corn, canned & drained, or frozen -
1 cup your choice of cooked rice / lentils* -
½ cup cheddar cheese, grated -
1 tsp ground cumin -
½ tsp ground coriander -
½ tsp ground paprika -
1 tbsp fresh coriander, chopped -
Salt & pepper to taste -
Squeezed lime juice
For Spaghetti Squash
For the filling
Directions
Preheat oven to 200°C. Drizzle spaghetti squash with oil and spices. Place cut side down on a lined baking tray and bake until tender for 30min or so. Let cool slightly before using a fork to twist squash strands and remove from shell and place in a bowl. Meanwhile, in a large frying pan, heat olive oil and cook onion for 5min until softened before adding spices, garlic and stirring until onion is coated. Stir in black beans, cherry tomatoes, corn and rice/lentils. Spoon filling into spaghetti squash shells and top with grated cheese. Return to oven to meet cheese, around 5min. Garnish with coriander, a squeeze lime juice and serve immediately.