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Black Bean- & Queso-Stuffed Spaghetti Squash

Black Bean- & Queso-Stuffed Spaghetti Squash

Black Bean- & Queso-Stuffed Spaghetti Squash
30 Min(s) Prep | 45 Min (s) Cook
8 servings
30Min(s) Prep
45Min (s) Cook
8 servings
spaghetti squash (3 lb. each)
(8 oz.) VELVEETA, cut into 1/2-inch cubes, divided
(10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained, divided
chopped onions
chopped red peppers
(15.5 oz.) black beans, rinsed
frozen corn
garlic powder
chopped fresh cilantro
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Pierce squash several times with fork or sharp knife. Microwave on HIGH 10 min. or just until softened, turning after 5 min. Let stand 5 min.
Meanwhile, microwave VELVEETA and tomatoes in microwaveable bowl 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
Heat oven to 400ºF. Heat oil in medium skillet over medium-high heat. Add onions and peppers; cook, stirring frequently, 3 min. Add beans, corn, garlic powder and 1/2 the VELVEETA mixture; cook 5 min. or until heated through, stirring frequently. Remove from heat; set aside.
Cut squash lengthwise in half; remove and discard seeds. Use fork to scrape insides of squash into strands; set aside. Place squash shells, cut sides up, on baking sheet; fill with bean mixture and squash strands.
Bake 10 to 15 min. or until filling is heated through.
Top with remaining VELVEETA mixture and cilantro. Cut each squash piece in half to serve.
kitchen Tips
Special Extra:
For a touch of heat, season bean mixture with a few dashes of your favorite hot sauce before spooning into squash shells and baking as directed.
Nutrition Bonus:
Low in both calories and fat, this vegetable-based main dish is sure to become a staple in your diet.
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