Roasted Spaghetti Squash Boats
by Adrianna Adarme on Apr 19, 2016
This Mexican-inspired dish comes together in under an hour with black beans, spices, some cheese and pico de gallo. (Recipe Credit: Adrianna Adarme of Fresh Tastes).
- Servings
- 2 servings
- Course
- Entree
Ingredients
- 1 spaghetti squash, halved
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground coriander
- ¼ teaspoon ground Ancho chile powder
- Juice from ½ lime, plus more for the topping
- 1 cup of black beans, warmed)
- ½ cup shredded Monterey Jack cheese
- 1 tablespoon chopped cilantro
- ¼ cup pico de gallo
Instructions
-
Preheat your oven to 375 degrees F. Line a baking sheet with parchment and place the spaghetti squash, face-side down. Roast for 30 to 35 minutes, until tender. Flip over and remove the seeds with a pair of tongs and discard.
-
Using the tongs, shred the spaghetti squash until it’s all fluffy and the strands are separated. Sprinkle both halves of spaghetti squash with the cumin, coriander, salt and lime juice. Give it a good toss. Divide the black beans amongst the halves of spaghetti squash and give it one last toss. Top with the cheese and return to the oven to bake until the cheese has melted, about 5 to 7 minutes. Top with cilantro and pico de gallo.
