Tex-Mex Spaghetti Squash in Your Pressure Cooker
This Tex-Mex spaghetti squash bake is a quick and flavorful dish combining tender roasted squash strands with sautéed bell peppers, black beans, fresh cilantro, and melty cheese. Perfect for a comforting meal that’s easy to prepare in your pressure cooker.
Ingredients
Main ingredients
- 1 spaghetti squash sliced and cleaned just right to pull those strands out easy
- 1 orange bell pepper chopped fresh for crunch and sweetness
- 1 can black beans rinsed and drained
- 1/2 cup cilantro chopped fresh
- to taste sea salt
- 1/2 onion diced
- 1/2 cup shredded cheese Cabot Colby Jack or similar melty cheese
- as needed olive oil to sauté and roast, adding flavor
Instructions
Instructions
- Preheat oven to 400°F for roasting the squash halves.
- Cut spaghetti squash lengthwise and scoop out seeds for clean strands.
- Drizzle olive oil over cut sides and sprinkle sea salt, then place squash cut side down on a baking sheet.
- Roast squash in oven for 30 to 40 minutes until soft but not falling apart.
- While roasting, heat skillet over medium heat and sauté diced onion and chopped bell pepper with olive oil until soft and fragrant.
- Stir in drained black beans and cook until warmed through.
- Remove squash from oven and scrape flesh with fork into a large bowl.
- Mix sautéed vegetable and bean mixture into squash strands, add chopped cilantro, stir well and season with sea salt as desired.
- Transfer mixture into a baking dish, sprinkle shredded cheese on top.
- Bake for 5 to 10 minutes until cheese melts and bubbles.
- Serve warm and enjoy your comforting Tex-Mex spaghetti squash bake.
Notes
Optional extras like chili powder or cumin can be added to enhance Tex-Mex flavor. Use quick release on your pressure cooker to keep squash strands separate and avoid mushiness. This dish can be made vegan by skipping cheese or using a plant-based alternative.