One-Pan Mexican-Style Spaghetti Squash Casserole

Name: One-Pan Mexican-Style Spaghetti Squash Casserole
Yield: Serves 4
Cuisine: Latin America & Caribbean, Mexican
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)

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Latin America & Caribbean

Spaghetti squash makes for a great pasta replacement or a fun side dish, but we wanted to showcase this versatile vegetable’s ability to work as a casserole by jazzing it up with bright Mexican flavors.

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

SERVES4

TIME2 hours

One-Pan Mexican-Style Spaghetti Squash Casserole

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

WHY THIS RECIPE WORKS

We roasted the oblong yellow squash in the traditional method, simply halving it and roasting until the sweet strands could be easily shredded from the skins with a fork. While the squash roasted, we built a flavorful base for our casserole...

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