Spaghetti Squash Casserole

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Prep Time40

Cook Time20

Total Time1

Course: Main Course

Cuisine: American

Keyword: low carb, vegetarian, vegetarian casserole

Servings: servings

Calories: 376kcal

Preheat the oven to 375 degrees. Prepare a rimmed baking sheet with parchment paper and set aside.
Coat the cut sides of the spaghetti squash with 1 tablespoon of olive oil. Sprinkle with 1/2 teaspoon of kosher salt and a dash of black pepper. Place cut side down on the parchment lined baking sheet. Bake the squash for 40 minutes until it is just fork tender. (Read in the post about how to tell when a spaghetti squash is done.) Remove from the oven and flip to cut side up. Allow to cool for 20 minutes.
While the squash is roasting, heat 2 tablespoons olive oil in a skillet. Add the onion, garlic, and jalapeno. Season with 1/2 teaspoon kosher salt, a dash of pepper, chili powder, smoked paprika, and ground cumin. Cook until the onion is translucent, about 5 minutes.
1 small yellow onion, 2 garlic cloves, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1 jalapeno
Once cooled, scrape the squash into a large bowl. Add in the onion and spice mixture, the black beans, frozen corn, roasted tomatoes, and cheese. Stir to combine.
15 ounces black beans, 15 ounces fire roasted tomatoes, 1 1/2 cups cheddar cheese
Spray a 9 by 13 inch baking dish with cooking spray. Add the mixture to the baking dish and cover with foil. Bake for 15 minutes covered, and 5 to 10 additional minutes uncovered. Serve with more cheese, pickled jalapeños, and fresh tomatoes.