Mexican Spaghetti Squash Bake – both healthy and delicious with bold flavours, black beans and melted golden cheese.
FOR THE MEXICAN SAUCE
1 small onion, finely chopped
1 clove of garlic, crushed
1 cup (240ml) of crushed tomatoes (passata)
1 cup (240ml) of chicken or vegetable stock
1 tbs of tomato paste
2 teaspoons of paprika
1.5 teaspoon of chilli powder
1.5 teaspoon of cumin
1 teaspoon of oregano
1/2 teaspoon of onion powder
1/4 teaspoon garlic powder
1 tablespoon of white wine vinegar
1/4 teaspoon of cayenne pepper
FOR THE BAKE
3 cups of spaghetti squash, cooked
2 eggs, beaten
10 grape tomatoes, chopped
1 tbs chopped fresh coriander, cilantro
60g (2oz) of cheddar
100g (3.5oz) of mozzarella
1 cup (170g) of black beans, canned
cooking oil spray
For the Mexican Sauce
Spray a saucepan with some spray oil over a medium high heat
Add the onion and garlic and fry for approx 2 mins to soften.
Add the crushed tomatoes, tomato paste, stock and spices and bring to a boil
Reduce heat and simmer for 10 minutes to thicken. Set aside
For the Bake:
Preheat oven to 200c/400f (gas mark 6)
Add the spaghetti squash to a large bowl, along with the sauce, eggs and black beans, season with a little salt and black pepper
Mix till all combined.
Spray the oven proof dish with some cooking oil spray.
Add the spaghetti squash mix to the dish.
Top with the cheeses.
Bake in the oven for 30 mins until the cheese is melted and golden.
Top with the chopped tomatoes and sprinkle with fresh chopped coriander
Slice, serve and enjoy!!