mexican spaghetti squash bake with black beans, lime & feta

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This creamy & comforting casserole is also super-healthy. No one will miss the pasta, I promise! Pre-roast your squash the night or morning before for quicker delivery on a busy evening. Serve as a vegetarian main course, or as a side dish with grilled chicken or fish.

mexican spaghetti squash bake with black beans, lime and feta
  1. 1 large (or 1.5 small) spaghetti squash
  2. 1 tbsp olive oil
  3. 1 c chopped red onion
  4. 3 cloves garlic, crushed
  5. 1 green pepper, diced
  6. 1 can (28 oz/796 mL) whole tomatoes, drained & broken up with a fork
  7. 1 can of black beans, rinsed, or 1.5 c. cooked from dry
  8. juice of one lime
  9. 1/2 c plain yoghurt
  10. 1/4 c fresh cilantro, chopped
  11. 1 tbsp ground cumin
  12. 1 tsp chili powder
  13. 1 tsp oregano
  14. 1/2 tsp sea salt
  15. 1/2 c feta, cubed (or white cheddar, grated)
  16. 1/3 c asiago or parmesan (optional)
To prepare
  1. Cut squash lengthwise, remove seeds, puncture skin with a knife tip then place cut-side down on a parchment-lined or lightly-greased baking sheet. Bake for 35-40 minutes at 375F or until skin soft and flesh scoops away fairly easily. Let cool a bit to make it easier to handle.
  2. In the meantime, heat oil in a large pan over medium heat. Add the onion, garlic and pepper and cook for about 10 minutes or until pepper softened. Remove from heat and stir in tomatoes, beans, lime juice, yoghurt, cilantro, cumin, chili, oregano, sea salt and feta.
  3. Lightly grease a 9 x 11 pan.
  4. Scoop the flesh from the squash halves into the pan (your yield should be about 6 c roasted squash), then pour the veggie mixture over top and stir to thoroughly combine.
  5. Distribute evenly in pan and top with grated cheese, if using.
  6. Bake for 20 minutes or until just bubbling.
  7. Serves 8 as main course.
simple balance

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