One Pan Mexican Style Spaghetti Squash Casserole
Ingredients
- 1 (2½- to 3-pound) spaghetti squash , halved lengthwise and seeded
- 3 tablespoons extra-virgin olive oil
- Salt and pepper
- 2 garlic cloves , minced
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 (15-ounce) can black beans , rinsed
- 1 cup frozen corn
- 6 ounces cherry tomatoes , halved
- 6 scallions (4 minced, 2 sliced thin)
- 1 jalapeño chile , stemmed, seeded, and minced
- 1 avocado , halved, pitted, and cut into ½-inch pieces
- 2 ounces queso fresco , crumbled (½ cup)
- Lime wedge (optional)
Instructions
One-Pan Mexican-Style Spaghetti Squash Casserole serves 4 original recipe by America's Test Kitchen.
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