Mexican Style Spaghetti Squash

Ingredients

• 1 spaghetti squash
• 1/4 cup 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
• 1/4 cup 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.