Hard Greek

Mexican Style Spaghetti Squash

Name: Mexican Style Spaghetti Squash
Prep time: 33 min
Cook time: 103 min
Total time: 136 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 spaghetti squash; 0.25 cups pepitas; 1 tablespoon oil or olive oil; 8 ounces mushrooms , chopped; 1 teaspoon minced garlic; 1 teaspoon; 1 red bell pepper , seeded and diced; 6 ounces baby spinach , chopped; 0.25 cups cotija cheese; 1 avocado - peeled , pitted, and diced; salt and freshly ground black pepper to taste

Total Time

2h 16m

33m prep · 103m cook

Servings

4 people

Rating

—

Difficulty

Hard

116 views

Gluten Free Halal Kosher Vegetarian Nut Free Saute Bake Pan Fry Gluten-Free Nut-Free Breakfast Fried asian filipino korean spicy savory umami european greek mediterranean middle eastern region halal kosher healthy_fats plant_based italian main

For this veggie-rich Mexican style spaghetti squash with mushrooms, spinach, red bell pepper, and pepitas, it is easy to chop the ingredients while the squash bakes, making it quick to prep.

Ingredients

1 spaghetti squash
0.25 cups pepitas
1 tablespoon oil or olive oil
8 ounces mushrooms , chopped
1 teaspoon minced garlic
1 teaspoon
1 red bell pepper , seeded and diced
6 ounces baby spinach , chopped
0.25 cups cotija cheese
1 avocado - peeled , pitted, and diced
salt and freshly ground black pepper to taste

Instructions

1

Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2

Line a baking pan with parchment or aluminum foil. Cut spaghetti squash in half lengthwise, scrape out seeds, and place cut side down on the prepared pan.
3

Bake in the preheated oven until tender when pierced with a sharp knife, about 30 minutes. Remove from the oven, and when cool enough to handle, shred inside of the squash into strings using a fork.
4

Toast pepitas until fragrant in a large, dry skillet over medium heat, about 2 minutes. Remove from skillet and set aside.
5

Heat oil in a large skillet over medium heat. Add mushrooms, garlic, and adobo seasoning, and cook and stir until mushrooms are beginning to wilt, 3 to 4 minutes.
6

Stir in bell pepper, and cook until beginning to soften, 3 to 4 minutes more. Stir in spinach; cook and stir until spinach is wilted, about 2 more minutes.
7

Add spaghetti squash, thoroughly combine with other ingredients, and sauté until heated through, 3 to 4 minutes.
8

Remove from heat; add cotija and pepitas and mix thoroughly. Taste and adjust adobo seasoning. Season with salt and pepper. Serve with diced avocado on top.