Cheesy Spaghetti Squash Casserole

Ingredients

• 1 medium (2–3 lb) spaghetti squash
• ¾ cup cream
• ½ cup cream cheese, softened
• 2 garlic cloves, minced or grated
• 1 tsp ground cumin (gluten-free)
• ½ tsp chili powder (gluten-free)
• 1 jalapeño pepper, sliced
• 1 large tomato, chopped
• 1 cup sliced green onions
• 2 cups grated cheddar cheese, divided
• 1 can black beans, drained and rinsed well
• ¼ cup chopped fresh parsley
• Himalayan salt and ground black pepper (gluten-free) to taste
• Optional toppings: sliced green onions, avocado, chopped parsley, chopped cilantro

Instructions

1. Prepare the Spaghetti Squash:

1. Preheat your oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise (from stem to end) and scoop out the seeds.
3. Place the squash halves cut-side down on a parchment-lined baking sheet.
4. Bake for 35–45 minutes or until the squash is fork-tender but still slightly firm.
5. Remove from the oven and let it cool until you can handle it. Using a fork, scrape out the spaghetti-like strands and set them aside.

2. Make the Casserole:

1. In a large oven-proof skillet, heat the cream and cream cheese over medium heat, stirring until the cream cheese melts completely.
2. Add the minced garlic, ground cumin, chili powder, jalapeño slices, and chopped tomatoes. Simmer for about 1 minute.
3. Stir in the green onions, 1½ cups of cheddar cheese, black beans, parsley, and the cooked spaghetti squash. Season with Himalayan salt and black pepper to taste.
4. Mix everything well and top with the remaining ½ cup of cheddar cheese.

3. Bake the Casserole:

1. Transfer the skillet to the oven and bake at 375°F (190°C) for 15–20 minutes, until the cheese is melted and bubbling.
2. Let the casserole rest for 10 minutes before serving.

4. Serve:

• Garnish with your favorite toppings like sliced green onions, avocado, chopped parsley, or chopped cilantro, if desired.

Enjoy your hearty and flavorful spaghetti squash casserole!