Ingredients

• 1 spaghetti squash
• 0.5 teaspoons olive oil , or as needed
• salt and ground black pepper to taste
• 1 tablespoon olive oil
• 0.5 sweets yellow onion , chopped
• 0.5 yellows bell pepper , chopped
• 1 clove garlic , minced, or more to taste
• nonstick cooking spray
• 1 , 14 ounce
• 0.75 cups shredded Mexican cheese blend
• 0.25 cups fresh cilantro , chopped
• 1 teaspoon ground cumin
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 2 Romas tomatoes , chopped
• 1 avocado , diced, or more to taste
• 1 , 4 ounce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
2. 2 Cut squash in half lengthwise. Remove and discard seeds. Drizzle 1/2 teaspoon olive oil over each half and spread with a pastry brush. Sprinkle lightly with salt and pepper. Place cut-side down on the prepared baking pan.
3. 3 Bake in the preheated oven until tender and a steak knife can easily be inserted into flesh, about 30 minutes.
4. 4 Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion, bell pepper, and garlic in hot oil until tender, 5 to 7 minutes. Remove from heat.
5. 5 Remove cooked squash from the oven and reduce oven temperature to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with nonstick cooking spray.
6. 6 Remove strands from squash using a fork or spoon and place them into a large bowl; discard skins. Add sautéed vegetables, black beans, 1/2 cup Mexican cheese, cilantro, cumin, salt, and pepper; mix well. Spoon mixture into the prepared casserole dish. Sprinkle with remaining 1/4 cup Mexican cheese.
7. 7 Bake in the preheated oven until bubbly, 15 to 20 minutes. Remove from the oven and top with tomatoes, avocado, and olives.

Nutrition per serving