Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Mexican-Inspired Spaghetti Squash Recipe
Mexican-Inspired Spaghetti Squash creates delicious twists on traditional preparations with options to add protein like chicken fajita or taco meat for enhanced satisfaction. This low-carb recipe transforms ordinary spaghetti squash through Mexican seasoning and creative topping combinations. The protein additions create more substantial, filling meal experiences.
A delicious Mexican twist for your spaghetti squash! If you want more protein, add some chicken fajita or taco meat.
Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Servings:
8
Yield:
1 2-quart casserole
Cook Mode (Keep screen awake)
Ingredients
1 spaghetti squash
½ teaspoon olive oil, or as needed
salt and ground black pepper to taste
1 tablespoon olive oil
½ sweet yellow onion, chopped
½ yellow bell pepper, chopped
1 clove garlic, minced, or more to taste
nonstick cooking spray
1 (14 ounce) can black beans, rinsed and drained
¾ cup shredded Mexican cheese blend
¼ cup fresh cilantro, chopped
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
2 Roma tomatoes, chopped
1 avocado, diced, or more to taste
1 (4 ounce) can sliced black olives
Directions
Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
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.
Bake in the preheated oven until tender and a steak knife can easily be inserted into flesh, about 30 minutes.
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.
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.
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.
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.
Nutrition Facts (per serving)
| 204 | Calories |
| 12g | Fat |
| 20g | Carbs |
| 7g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 204 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 4g | 20% |
| Cholesterol 12mg | 4% |
| Sodium 521mg | 23% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 6g | 21% |
| Total Sugars 1g | |
| Protein 7g | 15% |
| Vitamin C 9mg | 10% |
| Calcium 142mg | 11% |
| Iron 2mg | 12% |
| Potassium 445mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
