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Quinoa Stuffed Spaghetti Squash
The Fitchen

Quinoa Stuffed Spaghetti Squash

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!
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Servings: 4
Course: Main Course
Cuisine: American
Calories: 375
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. In a large bowl, combine cooked quinoa, black beans, salsa, remaining 1/2 teaspoon salt, and cayenne. Mix well.
  4. 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!