This quinoa stuffed spaghetti squash recipe is loaded up with black beans, salsa, and tons of southwest flavor. It’s a healthy weeknight dinner option and it’s awesome for meal prep!
1 cup quinoa
2 cups water or broth (for cooking quinoa)
1 spaghetti squash
1 – 15 oz. can black beans, drained
1/3 cup salsa
1/2 cup cheese, divided
olive oil or cooking spray of choice
1 teaspoon salt, divided
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon chipotle powder
1/8 teaspoon garlic powder
1/8 teaspoon cayenne
toppings of choice – avocado, cilantro, peppers, tomatoes, sour cream, cheese, more salsa, etc.
Preheat oven to 400º and line a baking sheet with parchment paper. Cut spaghetti squash in half lengthwise. Spray with olive oil or cooking spray of choice. Sprinkle with 1/2 teaspoon salt, pepper, chili flakes, chipotle, and garlic powder. Place squash onto the baking sheet with cut sides facing down. Place into the oven and roast for 40-50 minutes until the flesh is fork-tender.
While squash is cooking, make your quinoa! Add quinoa and water or broth to a medium pot and bring to a boil. Once boiling, reduce to a simmer and cover. Cook 15-20 minutes, stirring occasionally, until all of the liquid is absorbed.
In a large bowl, combine cooked quinoa, black beans, salsa, remaining 1/2 teaspoon salt, and cayenne. Mix well.
Once the spaghetti squash is done, switch the oven to broil. Stuff each half of the squash with filling. Top with cheese (if using) and place into the oven for 3 minutes. Remove from the oven, add desired toppings, and enjoy!