velveeta banner image
Black Bean- & Queso-Stuffed Spaghetti Squash
Entrees

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
Ingredients
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
oil
chopped onions
chopped red peppers
(15.5 oz.) black beans, rinsed
frozen corn
garlic powder
chopped fresh cilantro
Select All
Add to cart
Directions
1
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.
2
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.
3
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.
4
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.
5
Bake 10 to 15 min. or until filling is heated through.
6
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.
cookie settings