Mexican-Inspired Spaghetti Squash

1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.

2. Cut squash in half lengthwise. Remove and discard seeds. Drizzle 1/2 teaspoon olive oil over each half and spread with a pastry brush. Sprinkle lightly with salt and pepper. Place cut-side down on the prepared baking pan.

3. Bake in the preheated oven until tender and a steak knife can easily be inserted into flesh, about 30 minutes.

4. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion, bell pepper, and garlic in hot oil until tender, 5 to 7 minutes. Remove from heat.

5. Remove cooked squash from the oven and reduce oven temperature to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with nonstick cooking spray.

6. Remove strands from squash using a fork or spoon and place them into a large bowl; discard skins. Add sautéed vegetables, black beans, 1/2 cup Mexican cheese, cilantro, cumin, salt, and pepper; mix well. Spoon mixture into the prepared casserole dish. Sprinkle with remaining 1/4 cup Mexican cheese.

7. Bake in the preheated oven until bubbly, 15 to 20 minutes. Remove from the oven and top with tomatoes, avocado, and olives.

Tips

You can microwave the squash for 3 to 4 minutes if it is too hard to cut in half.

The baking time for squash will depend on its size. If it is small, check after 25 minutes; if large, it may take 35 to 40 minutes. Do not overcook, or it will be mushy.