Every Sunday night is pasta night in my house. Most of the time, that means taking out a batch of tomato sauce from the freezer and cooking whatever dry pasta we have one hand, but it’s nice to switch it up every now and then, like making this recipe for Mexican Spaghetti Squash Egg Boats.
I have never worked with spaghetti squash before, so I thought Sunday night would be a great time to try it.
This recipe for Mexican Spaghetti Squash Egg Boats tops the spaghetti squash with a flavorful chunky salsa, plus an egg that is cooked to over-easy (slightly runny), and then (if you are in the mood) topped with cheese and avocado slices.
These Mexican Spaghetti Squash Egg Boatss are very hearty without being too heavy. They take some time to prepare, so these are good for a weekend meal rather than trying to make these on a busy weeknight.
Ingredients:
- 2 spaghetti squash, halved
- 1 small yellow onion
- 2 plum tomatoes, diced
- 1 green bell pepper, diced
- 1 jalapeno, minced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 2 teaspoons oregano
- 1 teaspoon chili powder
- salt and pepper, to taste
- 1 (15 oz) can black beans, rinsed and drained
- 1/2 cup grated cheddar cheese, optional
- 2 avocados, sliced
- Cilantro, to taste
- 2 limes, halved