Do you love spaghetti, but also want a healthier version of it? We’re giving you the best recipe for the most original spaghetti ever. These vegetarian spaghetti squash are super easy to prepare, packed with all sorts of veggies and not to mention this meal is extremely delicious.
Here’s what you need to prepare the vegetarian spaghetti squash:
For the spaghetti squash:
- 2 medium spaghetti squash (halved, deseeded)
- 1 tbsp. extra-virgin olive oil
- Some Kosher salt
- ½ tsp. chili powder
- ½ tsp. cumin
For the filling:
- ½ chopped onion
- 2 minced cloves garlic
- 1 tbsp. taco seasoning mix
- Some Kosher salt
- Freshly ground black pepper
- 1 can black beans
- 1 ½ cup chopped cherry tomatoes
- 1 can corn (canned and drained or frozen)
- 1 cup shredded Monterey jack
- ½ cup shredded cheddar
- 2 tbsp. freshly chopped cilantro
- 1 tbsp. extra virgin olive oil
Preparation:
Preheat your oven to 400°. Drizzle the cut sides of the spaghetti squash with some oil and season with chilli powder, salt and cumin. Place the squash, cut side down, on a baking sheet pan. Roast for 30 minutes, until tender. Let it cool slightly and then using a fork, break up the strands.
Heat some olive oil in a skillet, over medium heat. Add the onions and cook until soft. Add the garlic and cook for about 1 minute. Add the beans, corn and tomatoes for about 6 minutes. Fill the spaghetti squash with the filling and top with some cheese. Return the squash in the oven, for 5 minutes, until the cheese melts.
Enjoy!