Spaghetti squash is roasted with melted cheese, black beans and green chiles to make delicious Tex-Mex tacos, burritos or quesadillas.
The slightly sweet, mild flavor of spaghetti squash is a surprisingly delicious filling for tacos, burritos and quesadillas. Who knew? I certainly didn't until I tried this easy and really delicious combination of squash, black beans, melted cheese and green chiles.
Of course you'll also want cilantro and green onion, too. Plus shredded cabbage with lime or Mexican slaw, sour cream and something spicy to top it off.
For this recipe, the spaghetti squash is cooked twice. First, it's steamed in the Instant Pot or roasted in the oven. Then, the cooked strands are baked with cheese, green chiles, black beans and spices.
How to Cut Spaghetti Squash
Be careful when cutting a large squash! The easiest and safest way to cut spaghetti squash is to first cut an inch or two off one end of the squash so you can set the squash upright without it rolling around. This video shows you how.
How to Cook Spaghetti Squash
Roasting: Roast halves brushed with oil or butter, cut side down on a sheet pan for 45 to 60 minutes at 450 F, until tender and nicely browned.
Instant Pot: Pour 1 cup water into the Instant Pot. Set the spaghetti squash halves cut side down on the steamer rack trivet that comes with the Instant Pot. To fit both halves, you’ll probably have to tilt or stack one of the halves so it isn’t lying flat. Cook on high pressure for 10 to 12 minutes, with instant release.
Microwave: Put halves in a microwave-safe dish, cut side down, with 1-inch of water. Pierce the skin several times with a fork. Microwave for about 20 minutes, until tender.
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