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Portuguese Spaghetti Squash Casserole
Portuguese Spaghetti Squash Casserole made with chourico, black beans, corn and fire roasted tomatoes topped with Pepper Jack Cheese.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- microwave
- skillet
- pan
- casserole dish
📝 Preparation Steps
1
Preheat oven to 375 degrees F.
2
Cut the squash in half, put it flesh side down in a dish with 2 tablespoons of water; then microwaved for ⏱️ 10-15 minutes until the flesh was soft. Remove from the microwave and allow to cool slightly.
3
While the spaghetti squash is cooking, add the EVOO to a large nonstick skillet and heat over medium high heat. Add the chourico, garlic, scallions and oregano and cook for ⏱️ 5 minutes; stirring constantly.
ground chourico8 ouncesminced garlic1 tablespoondried oregano2 teaspoons
4
Next, add the black beans, tomatoes, corn and cream cheese. Mix well until the cream cheese dissolves; then scrape the squash out of the shells with a fork into the pan. Mix well until combined; then add to a 9x13 casserole dish.
corn1 cupcream cheese4 ounces
5
Top with the shredded cheese; then bake for ⏱️ 15-20 minutes or until the cheese is hot and bubbly.
Nutrition Facts
calories
428 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
11 g
sugar Content
5 g
sodium Content
964 mg
protein Content
23 g
cholesterol Content
53 mg
carbohydrate Content
31 g
saturated Fat Content
12 g
unsaturated Fat Content
12 g
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