Baked Mexican Black Bean Spaghetti Squash

By Taralynn McNitt April 15, 2015

Last night, my mom made a delicious dish for dinner! She really knows how to make her daughter feel right at home. I grilled a ton of vegetables on the grill to go with her dish, too. The Mexican black bean spaghetti squash bake was phenomenal! Tons asked for the recipe on Instagram last night, so I wanted to grant their wish and share!

(Makes 16 servings)
-1 Extra large spaghetti squash
-4 Tbsp canned green chilis
-1 Can Mexican-style diced tomatoes
-1 Can low sodium black beans, rinsed and drained
-1 cup shredded cheese
-1 Tsp garlic powder
-1/4 Tsp black pepper
-1 Tsp ground cumin

1. Preheat oven to 350 degrees.
2. In a large mixing bowl combine all the ingredients with only 1/2 of the cheese. Add to a baking dish.
3. Spread remaining cheese over the top an bake for 30 minutes.
4. The vegetables were tossed in olive oil and garlic and herb seasoning, then baked for 20 minutes on the grill.

Next time, I am going to add vegetarian beef, sauteed onion and pepper with jalapeno cheese on top!

*This post was originally published on Taralynn’s website, Simply Taralynn. For more from Taralynn visit The recipe originated from the cookbook “101 Best Diet Foods”

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