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Veggie Fajita Stuffed Spaghetti Squash

Course Entrees
Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free, Vegan, Vegetarian
Nutrition 1/2 cup serving, 7g+ fiber, 7g+ protein
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings

Ingredients

Squash:

  • 2 medium squash, spaghetti
  • olive oil for brushing
  • salt and pepper for sprinkling

Filling:

  • 2 1/2 tbsps olive oil
  • 1 medium onion red; sliced
  • 1 medium bell pepper red; sliced
  • 1 medium bell pepper yellow; sliced
  • 1 medium jalapeno pepper
  • 3 cloves garlic minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 3/4 tsp paprika smoked
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper or to taste
  • 1 15 oz can black beans drained and rinsed

Toppings:

  • 2 medium avocado ripe; pitted
  • squeeze lime juice fresh
  • salt and pepper to taste
  • cilantro chopped fresh
  • lime wedges

Instructions

Squash:

  1. Preheat the oven to 400ºF. Line a large rimmed baking sheet with aluminum foil and set aside.
  2. Cut off the stems of the spaghetti squash. Next, cut each squash in half lengthwise. Spaghetti squash can be hard to cut, so work carefully. Use a spoon to scoop out the seeds and the attached stringy, darker flesh – discard.
  3. Brush some olive oil on the inside of each squash half and then sprinkle with salt and pepper. Place the squash face down on the baking sheet. Bake for about 40 to 50 minutes, or until the squash is tender (if you take a fork, the flesh should easily scrape into spaghetti-like strands). Let cool for about 5 to 10 minutes, so they are easier to handle.

Filling:

  1. After the squash has been baking for about 30 to 35 minutes, add the olive oil to a large skillet set over medium heat. When hot, add in the onion, peppers and jalapeno. Cook for about 5 to 8 minutes, until crisp tender to your liking. Stir in the garlic, chili powder, cumin, paprika, salt and cayenne and cook for about 1 minute, until fragrant and toasted. Remove from the heat and stir in the black beans. Taste and adjust the seasonings as needed.

Serving:

  1. Scoop the flesh of the avocados into a medium bowl. Mash with a fork until mostly smooth. Add in the lime juice, salt and pepper. Mix to combine. Taste and adjust any seasonings as desired.
  2. Flip over the spaghetti squash halves and use a fork to scrape / fluff the squash into spaghetti like strands (leaving a thin layer of flesh around the edges to maintain the shape). Top each with an equal amount of the filling and a generous dollop of the guac. Sprinkle the tops with cilantro and serve with lime wedges on the side!