Fiesta Spaghetti Squash Bake

1. Preheat Oven & Prepare Squash

Adjust your oven rack to the middle position and preheat the oven to 375°F (190°C). Lightly grease an 8-inch square baking dish with vegetable oil spray. Brush the cut sides of the spaghetti squash with 1 tablespoon of olive oil and season with salt and pepper. Place the squash halves, cut side down, into the prepared dish and roast until the squash is fork-tender, about 40 to 45 minutes. Once done, flip the squash halves to cut side up and let them cool until they're manageable to handle, roughly 20 minutes.

2. Create the Flavor Base

While the squash is roasting, take a large mixing bowl and combine the remaining 2 tablespoons of olive oil, minced garlic, smoked paprika, ground cumin, and ¾ teaspoon of salt. Microwave this mixture for about 30 seconds or until fragrant. Then mix in the rinsed black beans, frozen corn, halved cherry tomatoes, minced scallions, and minced jalapeño until everything is well-blended.

3. Combine & Bake

Use a fork to scrape out the spaghetti squash strands into the bowl with the bean and vegetable mixture. Toss everything together to ensure the squash is thoroughly coated with the flavors. Transfer the combined mixture back into the baking dish, spreading it out evenly. Cover the dish tightly with aluminum foil and bake for 20 to 25 minutes, or until the entire casserole is heated through.

4. Add Final Touches

Remove the casserole from the oven and discard the foil. Top the hot casserole with diced avocado, crumbled queso fresco, and sliced scallions. If desired, serve with lime wedges for an extra zesty flavor.