Check out what I made for dinner last night using the other half of the spaghetti squash I cooked up the other day.
I was craving Mexican for dinner but didn’t want to get take out since I had half of a perfectly good and already cooked squash in my fridge. So, I picked up some veggies, cheese and tortilla chips to make myself a Mexican spaghetti squash casserole.
With the spaghetti squash already cooked, all it took was chopping and sauteeing some veggies to get this baby into the oven.I added some frozen sweet corn and black beans into the mix too. Spice-wise, I added some cumin, ground red pepper, garlic powder and a pinch or two of salt before giving everything a good stir.
There was no method to my madness when I assembled the casserole. I was in such a rush to get to work at this point that I just started throwing things into the baking dish. I used a bit of olive oil to grease it and then spread the spaghetti squash on the bottom of the dish. Layer #1.
Then I piled on the following:
- 1/2 of the veggies
- 12 large tortilla chips
- 1/2 a bag of shredded Cheddar and Monterey Jack cheese
- the other 1/2 of the veggies
- the other 1/2 of the cheese
My mouth was watering when I pulled it out of the oven.
This dish is a total win in my book! It’s pretty quick, healthy and is filled with veggies. Another great thing about it is that there were lots of leftovers which means I won’t be cooking dinner for the foreseeable future!
I’m totally hooked on spaghetti squash – I had no idea it’s so versatile.
- 2 1/2 cups spaghetti squash, cooked and removed from skin
- 2 cups reduced-fat Mild Cheddar & Monterey Jack cheese blend, shredded and divided
- 1 medium onion, diced
- 1 large Poblano pepper, deseeded and diced
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup frozen sweet corn
- 2 small tomatoes, deseeded and diced
- 12 large tortilla chips
- 1 tablespoon cumin
- 1 teaspoon ground red pepper
- 1/2 teaspoon garlic powder
- 2 pinches salt
Directions Preheat oven to 350F. Sautee onion and pepper for 5 minutes on medium heat. Add frozen corn and sautee for another 5 minutes. Remove pan from heat and fold in black beans, tomatoes and spices (cumin, red pepper, garlic powder and salt). Lightly grease an 8×10 baking dish with olive oil. Spread out spaghetti squash so that it evenly covers the bottom of the dish. Cover spaghetti squash with half of the sauteed vegetables. Lay the tortilla chips on top and cover with 1/2 of the cheese. Next, layer on the rest of the vegetables and remaining cheese. Bake, covered with foil, for 20 minutes. Remove foil and continue baking for another 15 minutes until cheese is bubbling and brown on the edges. Let sit for 10-15 minutes and serve.
Have a great afternoon!