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Vegetables

Spaghetti Squash Halves Stuffed with Spinach, Rice, and Cheese

This Tex-Mex twist on spaghetti squash also takes advantage of the squash’s shell as a serving vessel.

Serves 4
Ready in 65 mins
Prep time 10 mins
Cooking time 55 mins
422 calories per serving

Ingredients

> 2 (2 lb) spaghetti squashes
> 2 tbsp olive oil
> 1 (8 oz) bag triple-washed spinach leaves
> 1/2 (8.8 oz) pkg Nature's Promise® Free From brown rice
> 1/2 (15.5 oz) can pinto beans
> 1 1/4 cups shredded Cheddar cheese, divided
> 1 tsp chili powder
> 1/4 cup guacamole (optional)
> Green onions, sliced (optional)

Steps

1
Preheat oven to 400°F. Halve the spaghetti squashes lengthwise. With spoon, remove and discard seeds from each spaghetti squash half. Brush cut-sides with oil. Season with salt and pepper.
2
Place squash cut-sides down on a foil-lined baking sheet and bake 35–45 min., until tender. Let cool 10 min. Using a fork, scrape strands to separate, making sure to keep the spaghetti squash shells intact.
3
Meanwhile, poke 4–5 holes into the bag of spinach. Microwave 2–3 min., until wilted. Heat rice according to microwave directions. Drain and rinse beans. In a large bowl bowl, combine the beans, heated rice, spaghetti squash strands, wilted spinach, 1 cup Cheddar, chili powder, salt, and pepper.
4
Place 4 spaghetti squash shells on a large baking sheet and divide rice mixture among shells. Top each with additional 1 tbsp Cheddar. Broil until cheese melts. Garnish with the guacamole and green onions, if desired.

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