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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


> 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)


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.
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.
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.
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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