‘Tis the season for spaghetti squash! There are many different ways to use spaghetti squash, and the best part is that you don’t need any fancy tools (spirilizers, etc.)- the strands come out just like noodles once the squash is baked.
Try this low carb alternative in place of pasta topped with spaghetti sauce or pesto, eat cold like a pasta salad, or enjoy this Mexican-twist on burrito bowls!
Makes 4 “bowls” (enjoy it right out of the squash shell!)
- 2 spaghetti squash
- 2 small onions (or 1 large)
- 1 Tbsp olive oil
- 1 can black beans
- Chopped tomatoes (or 1 jar salsa)
- 1 tsp cumin
- 1 tsp chili powder
- Salt & pepper, to taste
Optional: Corn, Jalapeños, Fresh Cilantro, Green Onions, Shredded Cheese or Queso Fresco/Blanco, to top!
- Preheat oven to 375°F
- Fill a 9×13-inch pan with about ~1 inch water or use a baking sheet covered in foil.
- Rinse spaghetti squash and slice in half (*Note: the squash can be very tough to cut raw. If it’s too difficult, you can poke a few holes in the squash and place in microwave to help soften)
- Scoop out seeds with a spoon (save them for later!) and place face down on the baking sheet.
- Place in the preheated oven for approximately 30-45 minutes.
- Meanwhile, while the squash is baking, sauté onions in 1 Tbsp. olive oil.
- Once squash is done, cool slightly and pull apart “spaghetti-like” strands with a fork and add in other ingredients. Top with shredded cheese if desired.
*For a dish higher in protein, try adding a lean meat such as ground turkey, beef, or shredded chicken.