Cheesy Fiesta Spaghetti Squash

What have you been up to this year?

Happy New Year Everyone!! I seriously cannot believe we’re already 16 days in! What are some of your goals for this year? For myself, I really want to focus on getting a new job/following a new career path. I also want to give way more time and attention to this wonderful blog. I have a few others, but I’ll spare you those details.

January for many of us means a new beginning. I know many people participate in juice cleanses, new workout routines, “Dry January” or “Veganuary.” I must say if you’re this ambitious, I truly envy you! It takes a lot to try new things or change old habits. As for myself, I start the year slow and hope to build momentum as time goes on! Which brings me to my next point; I have a new goal we can get behind this year!

Let’s get cooking; MAKE THE RECIPE

MAKE THE RECIPE! That’s it! How many of you have looked at or follow food bloggers, but don’t make any of their recipes!?!? OR have a Pinterest board full of recipes you’ll make “eventually?” STOP! MAKE THE RECIPE! I know many of my beloved friends and family read my blog, but have yet to even make a recipe. Yes, I’m calling all of you out! MAKE THE RECIPE! I’m not even just referring to my own recipes!

Every month I challenge you to make one new recipe. JUST ONE A MONTH! Any recipe you want. So by the time December comes you can say you tried 12 new recipes this year! How fun is that!? I’ll be posting my MAKE THE RECIPE photos over on my social media sites so we can round them up at the end of the year and see what I made! I hope you all join me! Have fun with it!

Okay let’s get to the recipe…

I’m constantly trying to incorporate more meatless meals! Plant-based cooking calls for more creativity, but I like a challenge. You can easily make this meal vegan by using no cheese or a plant-based cheese. Or, if you’d like meat I think this would be delicious with ground beef or chicken. Enjoy! Let me know what you think!

Cheesy Fiesta Spaghetti Squash

While you roast the squash in the oven, onions, peppers, and quinoa simmer together with taco seasoning. Toss in black beans, corn, and cheese and broil for a crispy cheesy top.

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Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Course Main Course

Cuisine American, Mexican, Vegetarian

Ingredients

  

• 1 small-medium Spaghetti Squash
• 1 small onion chopped
• 1 small red bell pepper chopped
• 1/2 uncooked quinoa rinsed
• 1 cup broth
• 1/2 cup canned black beans drained and rinsed
• 1/2 cup frozen corn
• 2 cups Shredded Mexican cheese blend divided
• Taco Seasoning
• Salsa optional, for serving

Instructions

 

Prep and Roast the Squash

• Preheat oven to 400 degrees
• Lay squash on it's side and slice a small disk from the top, just enough to remove the stem. Repeat buy slicing a small a piece from the bottom of the squash. The goal is for the spaghetti squash to sit flat on both ends. While still laying on it's side; cut spaghetti squash in half 'widthwise' and scoop out the seeds and and stringing inside.
• Line large baking sheet with parchment or foil.
• Drizzle inside of squash with oil and lightly season with salt and pepper. Rub to distribute evenly.
• Place squash on baking sheet cut side up and bake 20 minutes
• After 20 minutes, remove squash from the oven. Carefully take a fork and toss the squash around by scrapping the inside of the squash to form noodles. Be careful, the squash will be very hot! You want to keep the outer shell intact so you can re stuff it later, so be gentle.
• Once tossed, return squash to the oven for another 15-20 minutes, depending on how soft or firm.
• Once squashed is cooked, remove from oven and let cool slightly for about 5 minutes before adding to vegetable mixture.

Make the filling

• While the spaghetti squash is roasting, preheat large skillet over medium heat.
• Once pan is hot, add in about a tbs of oil, onions, bell peppers, and a sprinkle of taco seasoning.
• Cook for about 5 minutes until onions and peppers begin to soften. Stir occasionally.
• Stir in quinoa and 1 cup of broth and bring to a simmer.
• Reduce heat to low, cover and cook mixture for 15 minutes.
• Check to see if quinoa is cooked through and has absorbed most of the liquid. If it needs more time cook another 5 minutes.

Finish mixture and assemble

• Preheat broiler.
• Return pan to medium heat and add in beans and corn until warmed through, about 5 minutes, stirring occasionally.
• After 5 minutes add in spaghetti squash, 1 cup of cheese, and taco seasoning to taste.
• Taste mixture and adjust seasoning if necessary.
• Divide mixture back into the squash shells on baking sheet and top with remaining cheese.
• Place under broiler and broil until the cheese becomes melted and crispy to your liking, about 3-5 minutes
• Remove from oven and let cool 5-10 minutes. Once slightly cooled, you can cut each half in half again to create 4 servings. Serve with salsa, avocado, cilantro, etc!
• Enjoy!

Notes

1. You can cut the squash lengthwise if you prefer. I find cutting it widthwise easier, and it yields longer noodles in my option. It also looks more like a bowl this way, but again it’s all about preference. Just cut it in half it will taste the same.
2. You don’t have to re-stuff the squash mixture back into the shells if you don’t want. You can just cook it all in an oven safe skillet and broil it that way as well. The shell is just a cut presentation!

Keyword meatlesss, roasted, vegetarian