Mexican-Inspired Spaghetti Squash

Ingredients

• 1 spaghetti squash
• ½ teaspoon olive oil, or as needed
• salt and ground black pepper to taste
• 1 tablespoon olive oil
• ½ sweet yellow onion, chopped
• ½ yellow bell pepper, chopped
• 1 clove garlic, minced, or more to taste
• nonstick cooking spray
• 1 (14 ounce) can black beans, rinsed and drained
• ¾ cup shredded Mexican cheese blend
• ¼ cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 Roma tomatoes, chopped
• 1 avocado, diced, or more to taste
• 1 (4 ounce) can sliced black olives

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
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. Bake in the preheated oven until tender and a steak knife can easily be inserted into flesh, about 30 minutes.
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. 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. 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. Bake in the preheated oven until bubbly, 15 to 20 minutes. Remove from the oven and top with tomatoes, avocado, and olives.