"SOUTHWEST SPAGHETTI SQUASH BOATS with @redgoldtomatoes are here for when you’re feeling like pasta but also want veggies 🥵❤️🔥
they’re sooo flavorful & fun and one of my go-to recipes for an easy dinner! you’re going to want to make this one over and over again I swear!!! the best part of this dish is the addition of @redgoldtomatoes because they are so high quality and taste unreal 😍 Red Gold tomatoes take 1 hour from tomato truck to being sent out to stores, that's how fresh they are!"
Southwest Spaghetti Squash Boats
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 15mins
Cook time: 45mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 spaghetti squash, sliced in half lengthwise, seeds and flesh scooped out
- 1 tablespoon olive oil
- 1/2 white onion, chopped
- 2 garlic cloves, minced
- 1 cup Red Gold Canned Petite Diced Tomatoes
- 1/2 red pepper, seeded and chopped
- 1/2 cup canned corn
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup marinara
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/4 cup mexican cheese
- Fresh Cilantro, for garnish, optional
- Avocado, sliced for serving
- Salt, to taste.
- Freshly Ground Pepper, to taste.
Method
Step 1
Preheat oven to 425 degrees F.
Step 2
Add spaghetti squash to a lined baking sheet and roast for 35-40 minutes.
Step 3
Heat olive oil in a large pan over medium heat. Add onion and garlic until fragrant, about 5 minutes.
Step 4
Add tomatoes, pepper, corn, black beans, marinara, cumin, oregano. Season well with salt and pepper. Continue to cook for 5 minutes, until everything is well combined.
Step 5
Once squash is roasted, add vegetable mixture to the inside of each half. Sprinkle cheese on top and bake for an additional 5 minutes.
Step 6
Top with cilantro and avocado before serving. Enjoy!