Spicy Spaghetti Squash with Black Beans
Transform your dinner routine with this vibrant and flavor-packed Spicy Spaghetti Squash with Black Beans! This wholesome recipe pairs tender, roasted spaghetti squash strands with a zesty black bean and tomato medley, infused with a harmonious blend of cumin, chili powder, and paprika for a satisfying kick. Fresh cilantro and a squeeze of lime add a refreshing brightness, while creamy avocado slices elevate each bite. Perfect as a hearty vegetarian main or a gluten-free option, this dish is as nutritious as it is delicious. Quick to prep and brimming with bold, Southwest-inspired flavors, it’s sure to become a weeknight favorite!
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Recipe Information
Ingredients
- 1 medium Spaghetti squash
- 2 tablespoons Olive oil
- 1 medium, diced Red onion
- 3 cloves, minced Garlic
- 15 ounces, canned (drained and rinsed) Black beans
- 14.5 ounces, canned Diced tomatoes
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Paprika
- 0.25 teaspoon (optional) Red pepper flakes
- 0.5 teaspoon (or to taste) Salt
- 0.25 teaspoon (or to taste) Black pepper
- 0.25 cup, chopped Cilantro
- 1 whole, juiced Lime
- 1 whole, sliced (for garnish) Avocado
Instructions
Preheat your oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Drizzle 1 tablespoon of olive oil over the cut sides of the squash and season with a pinch of salt and pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper.
Roast the squash in the oven for 35-45 minutes, or until the flesh is tender and can be pulled into strands with a fork.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced red onion and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the black beans, diced tomatoes (with their juices), ground cumin, chili powder, paprika, red pepper flakes (if using), salt, and black pepper to the skillet. Stir well to combine.
Simmer the mixture for 10 minutes, stirring occasionally, to allow the flavors to meld.
When the spaghetti squash is done roasting, remove it from the oven and let it cool for 5 minutes. Use a fork to scrape the flesh into strands.
Add the spaghetti squash strands to the skillet with the black bean mixture. Toss gently to combine.
Stir in the chopped cilantro and lime juice for a fresh and zesty finish.
Serve the dish warm, topped with avocado slices for garnish.
Nutrition Facts
Calories |
217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 646 mg | 28% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 6.3 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 386 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
