Veggie Fajita Stuffed Spaghetti Squash
This post is sponsored by USA Pulses & Pulse Canada.
Fajitas! With a twist! A super fun twist to be exact.
Think all the flavors of fajitas that you know and love, stuffed into roasted and oh so tender spaghetti squash. And then topped with a most generous helping of guacamole.
Um, yeah. I think you’re going to love these.
I also think you’re going to love these because they are a mash-up of these caprese stuffed spaghetti squash and this skillet chicken fajita whole wheat pasta. Both of which you guys loved. So yes, I definitely have a feeling that this dish is going to be a winner winner fajita dinner!
So, today’s recipe is coming atcha’ as part of my partnership with USA Pulses and Pulse Canada to celebrate the United Nations declaring 2016 the International Year of Pulses. Like we chatted about last week, pulses (or beans, lentils, chickpeas and dried peas) are delicious little superfoods that are packed with protein, nutritious (they are a great source of fiber and iron, among others), and just so darn fun to play with in the kitchen.
For today’s recipe, we focus on black beans. Because they may or may not be my favorite. Well, black beans and chickpeas. Don’t make me pick!
The black beans get mixed together with crisp tender colorful veggies and plenty of spices. Making for the perfect filling to spoon into our roasted spaghetti squash. And don’t forget about that guac!
It’s healthy. It’s easy. It’s fun. Does it get any better? I think not!
Tips & Tricks For This Mexican Spaghetti Squash
- To cut down on the recipe time listed below (I kept the prep & cook times completely separate), start by getting the spaghetti squash going. Once the squash is in the oven roasting away, THEN go ahead and prep all the ingredients for the filling / guac. You’ll have more than enough time to do this while the squash roasts!
- Roasting time for the spaghetti squash will vary depending on their exact size. You may need to cook it for closer to one hour if they are on the larger end of the size spectrum.
- Along those lines, if you are short on time during the week, you can always roast the squash in advance. The filling doesn’t take long at all to come together!
- As for leftovers, I like to go ahead and scoop the filling into the squash and then either wrap in foil or store in a container. Just be sure to keep the guac separate (it will brown, so you can always just make half the guac up front and make the rest later on when you need it).
- If you are feeling crazy, you can serve with some mexican rice on the side – so fajita-esque!
And don’t forget! You can join me in taking the Pulse Pledge (i.e. commit to eating pulses once a week for ten weeks) and learn more about pulses by visiting pulsepledge.com!
Additional Meatless Mexican Recipes You Might Enjoy!
- Sweet Potato & Black Bean Enchilada Stir-Fry
- Vegetable & Black Bean Taco Skillet
- Summer Vegetable Skillet Enchiladas
- Skillet Mexican Brown Rice Casserole
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
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For the filling:
For the squash:
For the filling:
Serving Size: 1
Amount Per Serving: Calories: 486 Total Fat: 24g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 0mg Sodium: 771mg Carbohydrates: 65g Fiber: 20g Sugar: 17g Protein: 12g