Spaghetti Squash is tasty substitutes for traditional caloric pasta, and is super easy to make. This meal you can bake in a casserole dish or you can bake inside the squash itself. I made it on a Sunday, and had it for lunch for the next few days, and it tasted just as fresh as the day of.
1 medium spaghetti squash
1 Tablespoon olive oil
2 garlic cloves, minced
1/2 Tablespoon ground cumin
1/2 Tablespoon oregano
Kosher salt and freshly cracked black pepper to taste
1 (15 oz.) can black beans, drained and rinsed
1 cup frozen corn, thawed
1 cup grated cheddar cheese
1 chicken breast, cooked and diced
1 (15 oz.) can of diced tomatoes
- Preheat oven to 375 degrees
- Place whole squash on a baking sheet and roast for 50 minutes. Let cool another 30 minutes, then cut in half (a serrated knife is best for this). Spoon out the seeds and discard, then scrape up the spaghetti squash flesh with a fork, creating the “spaghetti.”
- In a large mixing bowl, combine all the ingredients until well combined. Add the “spaghetti” from each squash to the vegetable mixture and stir to combine. Taste and season as desired.
- Bake until cheese melts and gets brown and bubbly, 10 minutes.
Sprinkle with remaining cheese and serve warm.