I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.
This healthy, veggie-packed spaghetti squash recipe features cheddar cheese, black beans, salsa & bell pepper! {vegetarian & gluten free}
Fall is upon us! To me, this means crisp weather, lots of football, falling leaves, Halloween, and of course, all of the yummy in-season foods. From my annual apple picking tradition to baking with pumpkin and cooking up lots of hearty soups, I thoroughly enjoy autumn food. And one of my favorite veggies that’s starting to be in peak season right now is spaghetti squash!
Spaghetti squash is a nutrient-rich veggie that’s a good source of fiber, vitamin C, manganese and vitamin B6. It’s mild in flavor and is great to combine with other veggies, cheese, and beans for a satisfying but light meal… which brings me to today’s spaghetti squash recipe!
This spaghetti squash recipe features ingredients often used in Mexican cuisine, including bell pepper, salsa, black beans, taco seasoning, red onion and chives… and of course, we can’t forget about the cheddar cheese! The Cabot cheddar cheese and black beans gives the dish a nice dose of protein – and not to mention, the cheddar makes the casserole nice and cheesy and more flavorful.
Since Cabot’s recipe contest is focused on creating budget friendly meals, I’d be remiss to not mention how cost effective this meal is. All of the ingredients cost around $14, so a serving of this spaghetti squash casserole comes down to just $2.40! I serve the dish with fresh bread, so if I add that into the mix and round up, this meal costs about 3 bucks a serving.
Not too shabby right? This spaghetti squash recipe offers fast food pricing with superfood benefits! One serving contains 5 grams of fiber, 41% DV of calcium, 12% DV of iron, 20% DV Vitamin A and 51% of Vitamin C.
Mexican Spaghetti Squash Casserole
Ingredients
- 1 large spaghetti squash
- 1 1/2 cups shredded Cabot sharp cheddar cheese
- 1 bell pepper pictured, I use 1/2 red and 1/2 green
- 1-16 oz jar of salsa
- 1-15 oz can black beans drained and rinsed
- 1/4 red onion
- 1 TBSP taco seasoning
- 2 TBSP fresh chives
- 1/4 TSP salt
- 1/8 TSP ground pepper
- Optional: fresh bread or tortilla chips for serving sour cream, guacamole, etc.
Instructions
- Preheat oven to 350 degrees. Cut slits around the perimeter of the spaghetti squash, place on a plate, and pop it into the microwave until it becomes slightly tender (3-5 minutes depending on your microwave).
- Slice the squash in half vertically and place it on a baking sheet.
- Bake the squash for 30 minutes. Meanwhile, prepare the rest of the dish: Dice the bell pepper and red onion and place in a medium bowl. Add in 1 cup of the shredded cheese, the black beans, half of the salsa and half of the chives. Sprinkle in the taco seasoning, salt and pepper and mix to combine.
- Once the spaghetti squash is tender, remove it from the oven to cool for a few minutes. Change the oven temperature to 375 degrees.
- Spread the remaining half jar of salsa onto the bottom of a 13x9 baking dish.
- Remove the seeds and slimy parts of the spaghetti squash. Comb the strands of one half of the squash out and transfer to the baking dish on top of the salsa.
- Spoon half of the bean/veggie mixture on top of the spaghetti squash.
- Comb the remaining spaghetti squash out and spread onto the baking dish. Spoon the rest of the bean mixture on top.
- Spread the remaining cheddar cheese on top and sprinkle in the rest of the chives.
- Cover the baking dish with foil and bake for 15 minutes.
- Remove the foil and bake another 10 minutes, or until the cheese is lightly browned.
- Serve the casserole with fresh bread or tortilla chips for dipping.
Notes
Nutrition
Tell me.. What autumn food are you most excited about? Do you cook with spaghetti squash often?
Super yum! I make a similar dish but love your addition of salsa. The more cheese the better for me as well and Cabot is always a great choice
Oh yes, I add salsa to so many dishes like this.. it’s just a nice low calorie way to add flavor!
I’ve been kind of intimidated by spaghetti squash but you make it sound easy. I need to try this recipe!
No need to fear – spaghetti squash is not all that scary to cook with, just follow my directions & you’ll become a spaghetti squash fan 🙂
What a fun way to use spaghetti squash! We love taco flavors around here, and this casserole is packed with all kinds of good stuff. Of course, the Cabot cheddar makes everything better. Now the challenge is to make sure I keep a block of it around to make this recipe. It sounds like a great budget-friendly Autumn recipe!
I know what you mean – cheese disappears fast in my house, especially now that my 1 year old lovesss cheese!
It’s so nice when a healthy meal can feel indulgent, and that’s exactly how I would feel eating this! The cheesy goodness is the perfect way to finish off this delicious casserole…I love spaghetti squash too!
Exactly – light yet satisfying!!
We looooove spaghetti squash and yet it’s been SO long since I’ve used it! This looks fantastic!!
Thanks, Ashley! I need to nab another spaghetti squash the next time I hit the grocery store. It’s such a great fall squash!
This is a wonderful recipe as an alternative to my usual Italian flavored spaghetti squash casserole. I bake my spaghetti squash differently (cut in half and clean seeds out, spray cut sides with olive oil, and bake cut side down on a foil covered/parchment lined cookie sheet until you can easily poke it with a fork). Then I let it cool for 1/2 hour and use a fork to shred the spaghetti.
The salsa I use is Willy’s sweet and spicy, and I brown a 1/2 lb. of ground turkey or chicken separately to mix in with the veggies and salsa because my gang like some meat. I use a 7.5″ x 9.5″ deep baking pan to assemble the casserole as directed, with a little extra cheese on the first layer and top – then cover and cook at 375 for about 15-20 min, then uncover and cook for another 20-30 minutes until really bubbly and brown on top. I use the longer times if it is premade and cooled before baking.
I serve with sliced avocado and sour cream, alongside homemade corn muffins and sometimes a simple salad.
Love how you’ve customized the recipe to your liking! Sounds great to me 🙂