A flavorful and hearty Tex-Mex inspired dish featuring spaghetti squash, beans, and cheese.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even cooking.
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Use a sturdy knife to safely cut through the squash.
Place the squash halves cut-side down in a greased baking pan.
Greasing the pan prevents sticking and makes cleanup easier.
Bake the squash in the preheated oven for 45-50 minutes, or until tender.
Check for doneness by piercing the flesh with a fork; it should be soft.
Using a fork, scrape out the spaghetti-like strands from the squash into a large mixing bowl.
Hold the squash with a towel to avoid burning your hands.
Add the diced tomatoes with their juice, black beans, 1 cup of shredded cheese, cilantro, cumin, garlic powder, and black pepper to the bowl. Mix well.
Mix gently to evenly distribute the ingredients without breaking the squash strands.
Transfer the mixture to a greased casserole dish and spread it evenly.
Use a spatula to smooth the top for even baking.
Sprinkle the remaining 0.25 cup of cheese over the top.
For a golden crust, use a broiler for the last few minutes of baking.
Bake the casserole uncovered for 25-30 minutes, or until heated through and the cheese is melted.
Let the casserole rest for a few minutes before serving to set the layers.
Serve the casserole warm, garnished with additional cilantro if desired.
Pair with a fresh salad or tortilla chips for a complete meal.
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