Prep Time::15 mins
Cook Time::45 mins
Total Time:: 1 hr
Servings::6
Ingredients
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1 spaghetti squash
1/4 cup pepitas
1 tablespoon avocado oil or olive oil
8 ounces mushrooms, chopped
1 teaspoon minced garlic
1 teaspoon adobo seasoning
1 red bell pepper, seeded and diced
6 ounces baby spinach, chopped
1/4 cup crumbled cotija cheese
1 avocado – peeled, pitted, and diced
salt and freshly ground black pepper to taste
Directions
Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
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Line a baking pan with parchment or aluminum foil. Cut spaghetti squash in half lengthwise, scrape out seeds, and place cut side down on the prepared pan.
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Bake in the preheated oven until tender when pierced with a sharp knife, about 30 minutes. Remove from the oven, and when cool enough to handle, shred inside of the squash into strings using a fork.
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Toast pepitas until fragrant in a large, dry skillet over medium heat, about 2 minutes. Remove from skillet and set aside.
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Heat oil in a large skillet over medium heat. Add mushrooms, garlic, and adobo seasoning, and cook and stir until mushrooms are beginning to wilt, 3 to 4 minutes.
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Stir in bell pepper, and cook until beginning to soften, 3 to 4 minutes more. Stir in spinach; cook and stir until spinach is wilted, about 2 more minutes.
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Add spaghetti squash, thoroughly combine with other ingredients, and sauté until heated through, 3 to 4 minutes.
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Remove from heat; add cotija and pepitas and mix thoroughly. Taste and adjust adobo seasoning. Season with salt and pepper. Serve with diced avocado on top.
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