Name: Toaster-Oven Spaghetti Squash and Black Bean Casserole
Total time: 2 h
Yield: Serves 4
Ingredients: 1 (2½- to 3-pound) spaghetti squash, halved lengthwise and seeded; 3 tablespoons extra-virgin olive oil, divided; 1¼ teaspoons table salt, divided; ¼ teaspoon pepper; 2 garlic cloves, minced; ½ teaspoon smoked paprika; ½ teaspoon ground cumin; 1 (15-ounce) can black beans, rinsed; 1 cup frozen corn; 6 ounces cherry tomatoes, halved; 6 scallions (4 minced, 2 sliced thin); 1 jalapeño chile, stemmed, seeded, and minced; 1 avocado, halved, pitted, and cut into ½-inch pieces; 2 ounces queso fresco, crumbled (½ cup); Lime wedge

Why This Recipe Works

Spaghetti squash makes for a great pasta replacement or a fun side dish, but we wanted to showcase this versatile vegetable’s ability to work in a heartier casserole by adding beans and jazzing it up with southwestern-inspired flavors. While the squash halves roasted cut side down, we built a savory base for our casserole by using our favorite shortcut—blooming garlic, paprika, and cumin in oil in the microwave. Incorporating black beans, corn, and tomatoes turned the shredded squash into a meal. Minced jalapeño gave just enough heat for a gentle kick, and creamy avocado and slightly briny queso fresco rounded out the casserole.

Before You Begin

Crumbled feta can be substituted for the queso fresco. For a spicier dish, reserve and add the jalapeño seeds to the filling.

Instructions

Adjust toaster oven rack to middle position and heat oven to 375 degrees. Brush cut sides of squash with 1 tablespoon oil and sprinkle with ½ teaspoon salt and pepper. Place squash cut side down in greased 8-inch square baking dish or pan (squash will not sit flat in dish) and roast until just tender, 40 to 45 minutes. Flip squash cut side up and let sit until cool enough to handle, about 20 minutes.

Meanwhiles, combine garlic, paprika, cumin, remaining 2 tablespoons oil, and remaining ¾ teaspoon salt in large bowl and microwave until fragrant, about 30 seconds. Stir in beans, corn, tomatoes, minced scallions, and jalapeño until well combined.

Transfer squash to cutting board, then shred into strands using 2 forks; discard skins. Stir squash into bean mixture, then spread mixture evenly in dish and cover tightly with aluminum foil. Bake until warmed through, 20 to 25 minutes. Sprinkle with avocado, queso fresco, and sliced scallions. Serve with lime wedges.