Mexican Style Spaghetti Squash

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. 1

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

2. 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. 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. 4

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

5. 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. 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. 7

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

8. 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.