Name: One-Pan Mexican-Style Spaghetti Squash Casserole
Total time: 2 h
Cuisine: MexicanLatin America & Caribbean
Ingredients: 1 (2½- to 3-pound) spaghetti squash , halved lengthwise and seeded; 3 tablespoons extra-virgin olive oil; Salt and pepper; 2 garlic cloves , minced; ½ teaspoon smoked paprika; ½ teaspoon ground cumin; 1 (15-ounce) can black beans , rinsed; 1 cup frozen corn; 6 ounces cherry tomatoes , halved; 6 scallions (4 minced, 2 sliced thin); 1 jalapeño chile , stemmed, seeded, and minced; 1 avocado , halved, pitted, and cut into ½-inch pieces; 2 ounces queso fresco , crumbled (½ cup); Lime wedge (optional)

Why This Recipe Works

We roasted the oblong yellow squash in the traditional method, simply halving it and roasting until the sweet strands could be easily shredded from the skins with a fork. While the squash roasted, we built a flavorful base for our casserole by blooming minced garlic, smoked paprika, and cumin in the microwave. Incorporating black beans, corn, and tomatoes turned the spiced squash into a true meal while reinforcing the Mexican flavors. Scallions lent a subtle oniony flavor without overpowering the sweet squash, as well as nice pop of color. Minced jalapeño gave just the right amount of gentle heat. We sampled a variety of toppings, but creamy avocado and mellow, slightly briny queso fresco won us over. We also enjoyed serving our squash with a squeeze of lime juice.

Before You Begin

To make this dish spicier, reserve and add the jalapeño chile seeds to the filling.

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Spray 8-inch square baking dish with vegetable oil spray. Brush cut sides of squash with 1 tablespoon oil and season with salt and pepper. Place squash, cut side down, in prepared dish (squash will not sit flat in dish) and roast until just tender, 40 to 45 minutes. Flip squash cut side up and let sit until cool enough to handle, about 20 minutes.

While squash roasts, combine remaining 2 tablespoons oil, garlic, paprika, cumin, and ¾ teaspoon salt in large bowl and microwave until fragrant, about 30 seconds. Stir in beans, corn, tomatoes, minced scallions, and jalapeño until well combined.

Using fork, scrape squash into strands in bowl with bean mixture. Stir to combine, then spread mixture evenly in dish and cover tightly with aluminum foil. Bake until warmed through, 20 to 25 minutes.

Remove dish from oven. Sprinkle with avocado, queso fresco, and sliced scallions. Serve with lime wedges, if using.