Fall stuffed spaghetti squash recipe for a cozy autumn dinner!
A delicious and hearty fall stuffed spaghetti squash recipe perfect for a cozy autumn dinner.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium spaghetti squash
- 1 cup cooked quinoa
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 red bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- In a large bowl, combine cooked quinoa, black beans, corn, diced bell pepper, cumin, chili powder, salt, and pepper.
- Once the squash is cooked, use a fork to scrape the flesh into strands and mix it with the filling.
- Stuff the squash halves with the filling mixture and top with cheese if desired.
- Return to the oven and bake for an additional 10-15 minutes until heated through and cheese is melted.
- Garnish with fresh cilantro before serving.
Notes
- Feel free to customize the filling with your favorite vegetables.
- This dish can be made ahead of time and reheated before serving.
- For a vegan option, omit the cheese or use a dairy-free alternative.
Nutrition
- Serving Size: 1 stuffed half
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 20mg