Tired of the same old dinner routine? Craving something flavorful, healthy, and surprisingly easy to make? Then look no further! This Spaghetti Squash Mexican Fiesta recipe is your answer. It's a vibrant, delicious dish packed with fresh ingredients and satisfying textures, perfect for a quick weeknight dinner or a fun weekend meal. This recipe is a fantastic example of healthy meals made simple, offering a delicious alternative to traditional pasta dishes.
Ingredients: You'll need these simple ingredients for a taste of Mexico!
- 1 medium spaghetti squash (about 2 pounds)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 cup cherry tomatoes, halved
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions: Let's get cooking!
This easy recipe is perfect for busy weeknights. Here's how to make it:
Step 1: Prepare the Spaghetti Squash
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and place them cut-side down on a baking sheet. Bake for 40-45 minutes, or until tender and easily pierced with a fork.
Step 2: Sauté the Vegetables
While the squash is baking, heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes. Stir in the garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for another minute until fragrant.
Step 3: Combine the Ingredients
Add the black beans, corn, and cherry tomatoes to the skillet. Season with salt and pepper to taste. Cook for 5 minutes, stirring occasionally, to heat through.
Step 4: Assemble and Serve
Once the spaghetti squash is cooked, let it cool slightly. Using a fork, scrape the flesh from the squash to create spaghetti-like strands. Gently mix the squash strands with the vegetable mixture. Serve immediately, topped with shredded cheddar cheese (optional), fresh cilantro, and a squeeze of lime juice.
Tips & Variations: Making it your own!
- Spice it up: Add more cayenne pepper or a pinch of chipotle powder for extra heat.
- Add protein: Ground beef, chicken, or shrimp would be delicious additions to this recipe. Brown the protein before adding the vegetables.
- Vegetarian option: Omit the cheese for a vegan-friendly option.
- Make it a complete meal: Serve with a side of guacamole and sour cream for a truly satisfying meal.
- Meal prep friendly: This recipe is perfect for meal prepping. Prepare the squash and vegetable mixture ahead of time and store them separately in the refrigerator. Combine and reheat when ready to serve.
Nutritional Information (per serving, approximate):
This recipe offers a healthy and delicious alternative to traditional pasta dishes. The nutritional information will vary slightly depending on the specific ingredients used, but a serving will generally contain approximately:
- Calories: 300-350
- Protein: 15-20g
- Fiber: 10-12g
This spaghetti squash Mexican recipe is a fantastic example of easy recipes and quick dinner ideas, perfect for those seeking delicious dishes and homemade cooking without spending hours in the kitchen. Enjoy!